Tofu and Lentils Meatless Balls

Back to Shanghai! I arrived yesterday night with 4 hours delay after a very troubled landing…We were supposed to land at Shanghai Pudong airport but because of bad weather we got redirected to Hong Qiao airport where, though, we could not disembark because there were not customs so we waited on the plane for a solid 2 hours to then fly back to Pudong… Just another frustrating flight in China…

Vacation in Italy was amazing though. I finally got to relax and enjoy some sunny days laying on the beach, getting tanned, eating delicious food and spending some quality time with my family.

As always leaving was heart-breaking but my agenda here is so packed that I really could not extend my vacation. I treasure every minute spent at home with my family and all the delicious food I ate. I also got to cook something special that I will share here very soon.

For today, let’s make a vegetarian dish…I need to drop the 2kg I gain back in Italy…

Ingredients (serves 3):

  • 1 cup lentils (cooked)
  • 200 gr firm tofu
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1 tbsp. sesame oil
  • 1 tbsp. chopped fresh parsley
  • 1/4 cup + 3 tbsp. breadcrumb
  • 1/4 cup mayonnaise

In your blender combine all ingredients with the 3 tbsp. of breadcrumb


and blend them together until you get a thick cream. If too soft, add more breadcrumb


With your hands form some balls, then press them down into a flat circle. Coat each into breadcrumb


Bake them at 180 C for about 35-40 minutes. Remove from the oven and serve with a side of mayonnaise

You could also fry them up in a skillet if you like, but I prefer the old, healthy oven.DSC_0130




– LittleDani



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.