Description
Tofu Burrata recipe, each ball contains 23g protein!
I have to say… I think this might be my best creation of the year. I was looking for a way to easily amp up the protein on my pasta and bean dishes, whilst adding a deliciously creamy element.
So here you are! It’s SO good I could cry. Enjoy.
Ingredients
Makes 3–4 medium balls
150g cashew nuts, soaked in boiling water for 20 mins
3 tbsp nooch
2.5 tbsp cornflour
2 tbsp lemon juice or apple cider vinegar
1 tsp salt
500ml soy milk
300g silken tofu
Additionally:
Ice cubes
Water
3 large strips of cling film
3 Elastic bands or pieces of string
Instructions
Soak the cashews in boiling water for 20 mins.
To a blender cup, add the tofu, lemon juice or vinegar, soy milk, soaked cashews, salt, cornflour and nooch. Blend until very smooth.
Pour into a large saucepan. Whisk on a medium heat for 5-6 mins, until the mixture thickens enough to make trails with the whisk. Turn off the heat and leave to cool.
Whilst it’s cooling, prep 3 small bowls ready for the mixture, placing a large square of cling film on top of each and an elastic band by the side. Pour in the cooled mixture in three equal parts. Carefully gather the edges and tie the bundles up and tie up.
Grab a bowl, add some ice and cold water. Plop the balls in and leave for 5 mins. Remove them, put the back in the bowls and put them in the freezer, be careful to drain the water off the balls before they go in the freezer.
Notes
The balls can be kept in the freezer, just take them out around 30 mins before eating and pop them on the side, out of direct sunlight. You know they’re ready when they give when poked but aren’t completely falling apart.
The balls will loose their shape a little when the film is removed. That’s normal. Be gentle when plating!
They will look yellowed when completely frozen, that’s normal. They return to a more neutral colour when defrosted.
Consume within a week of making.
- Prep Time: 5 mins
- Cook Time: 20 mins