Pita sandwiches with tofu balls and spicy vegenaise

Prep Time 25 minutes
Cook 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.


How it's made : Tofu, chickpea and cashew balls


  • 1 clove of garlic, cut in 2
  • 2 tablespoons of nutritional yeast
  • 1/2 cup of chickpeas
  • 1/2 cup of
  • 340g of firm or extra firm tofu, cut into cubes
  • 1/2 cup of panko or gluten-free breadcrumbs
  • 2 tablespoons of nut milk
  • 2 tablespoons of soy sauce
  • 2 teaspoons of toasted sesame oil
  • 1 cup of panko or gluten-free breadcrumbs, for the coating
  • 2 tablespoons of vegetable oil for cooking


  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). 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. Add an extra tablespoon of nut milk if needed.
  2. Make balls from the mixture, about 1 tablespoon each. Roll each ball in panko.
  3. 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. Drain them on a plate lined with paper towels. You could also bake them at 350°F on a baking sheet covered with parchment paper for 20 to 25 minutes. Turn them halfway through cooking.
  4. Serve the balls with spicy vegenaise in a pita dressed with your favorite veggies.

How it's made: Spicy vegenaise and pita toppings


  • 1/3 cup of vegenaise
  • 2 teaspoons of apple cider vinegar
  • 1 teaspoon of Sriracha sauce
  • 1 teaspoon of soy sauce
  • 1/2 teaspoon of

Pita toppings

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


  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.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


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