a small bunch of fresh parsley
1 onion, peeled and finely chopped
5 cloves of garlic, peeled and chopped
(original recipe calls only for 2 cloves)
250g crumbled tofu
50g fine bread crumbs
(original recipe calls only for 25g)
salt and ground pepper
(original recipe calls for sea salt)
1 small dried chilli
2 large ripe tomatoes
There are a lot of minor adjustments I made to this recipe. The recipe calls for egg yolk, which I omitted as I am allergic. Instead, I used extra bread crumbs. Jamie uses spanish extra virgin olive oil for this recipe. I just used plain olive oil.
Preparation- Heat some olive oil in a frying pan on a medium heat. Fry some onions (use half portion of onions) and chopped parsley for few minutes. As the onions start to soften, add half portion of the chopped garlic. Fry for few more minutes, until the onion is completely softened. Transfer them to a large mixing bowl and leave it to cool completely. Once the onions are cooled, add the crumbled tofu, bread crumbs, some chopped parsley leaves, dried chilli, salt and pepper. Use your hands to shape them into lemon-sized balls. Pop them in fridge to firm for half an hour.
When the tofu balls are ready get them out of fridge. Heat some water in a pan. As the water starts to boil, drop in the tomatoes. After a minute or so, you will see the skin has cracked. Fish them out of water with tongs and allow them to cool. Once cooled, discard the skin, squeeze out the seeds and finely chop the flesh. Put a pan on high heat and add a good amount of olive oil. Add the tofu balls and fry them for 10 minutes till they are brown. Add the remaining chopped onions and garlic. Fry for a couple of minutes. Add the chopped tomato and keep shaking and stirring. Simmer for around 5 minutes until the onions are soft and cooked. Transfer everything to a serving dish, season with salt and pepper. Drizzle over some olive oil and scatter over the rest of the parsley leaves.