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Pita sandwiches with tofu balls and spicy vegenaise

Pita sandwiches with tofu balls and spicy vegenaise

Pita sandwiches with tofu balls and spicy vegenaise

Preparation time: 25 minutes
Cooking time: 10 minutes fried / 25 minutes baked
Servings: 20 balls

For a quick meal or a great lunch on the go, these delicious balls made with tofu, chickpeas and cashews are a practical and versatile option. They're great in a pita sandwich with a spicy vegenaise, but they also make a great topping on dishes like this Buddha bowl as a replacement for marinated tofu or this Dragon bowl instead of the lentils. For a quick dinner, you can even serve them on a bed of quinoa with some green veggies and a lightly spiced tomato sauce. They're rich in protein and filling, and they're an easy way to introduce tofu to the skeptics in your family. You can switch up the flavours by adding your preferred spices (cumin, chili, turmeric, Herbes de Provence, etc...). These tofu balls also freeze well both raw and cooked.


Tofu, Chickpea and Cashew Balls

  • 1 garlic clove, cut in 2
  • 2 tbsp nutritional yeast
  • 1/2 cup chickpeas
  • 1/2 cup cashews
  • 12 oz firm or extra firm tofu, cut into cubes
  • 1-1/2 cups panko or gluten-free breadcrumbs, divided
  • 2 tbsp nut milk
  • 2 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp vegetable oil for cooking

Spicy Vegenaise and Pita Toppings

  • 1/3 cup vegenaise
  • 2 tsp apple cider vinegar
  • 1 tsp Sriracha sauce
  • 1 tsp soy sauce
  • 1/2 tsp maple syrup

Pita Toppings

  • Boston lettuce
  • Sliced cucumber
  • Sliced avocado
  • Grated carrot


  1. In a food processor, finely chop the garlic. Add the cubed tofu and mix several seconds to break it up. Add the rest of the ingredients,  (except for the vegetable oil), using only ½ cup of the panko. Season with pepper and mix until crumbly (don't let it turn into a paste or uniform dough). You want to keep some of the texture from the small pieces of chickpeas and cashews. It should, however, be blended enough that it can form balls.
  2. Add an extra tablespoon of nut milk if needed.
  3. Make balls from the mixture, about 1 tablespoon each.
  4. Roll each ball in the remaining 1 cup of panko.
  5. Cook the balls in vegetable oil in a large frying pan over medium-high heat for about 5 minutes, or until they're nicely browned.
  6. Drain them on a plate lined with paper towels. You could also bake them at 350°F(180°C) on a baking sheet covered with parchment paper for 20 to 25 minutes, turning them halfway through cooking.
  7. Serve the balls with spicy vegenaise in a pita dressed with your favorite veggies.

Spicy vegenaise and pita toppings

  1. In a small bowl, mix all the ingredients for the sauce together.
  2. You can keep the spicy vegenaise for up to 2 days in the refrigerator in a tightly sealed container.
  3. Spread the pitas with spicy vegenaise. Fill them with the sliced vegetables and tofu balls, and serve.
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