Mexican Tofu Meatballs with Mango Sauce
- 7 Servings
- 10 mins Prep Time
- 30 mins Total Time
- 1 Cal/Serving
1 pkg (8 oz) Nasoya® TofuBaked, Chipotle, cut up
1/2 cup chopped green onion
2 tbsp chopped fresh cilantro
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
1 lb extra-lean ground beef
1/4 cup beer or water
1 cup mango salsa
Chopped fresh cilantro, if desired
1 box of rice, prepared according to package instructions
- Heat oven to 400°F. Line large baking sheet with aluminum foil.
- In bowl of food processor, pulse tofu, onion, cilantro, cumin, salt, pepper, and garlic until tofu is crumbed. Add beef, beer, and egg. Pulse until ingredients are combined. Shape mixture into 1 1/2-inch balls; place on baking sheet. Bake 20 minutes or until center of meatball reaches 165°F.
- In small saucepan, heat salsa. Place rice in serving bowl; top with meatballs, salsa, and additional cilantro.