Baked tofu meatballs

Chop the onion and mushroom (if possible with a mincer so that it is fine) and fry it with a teaspoon of oil and salt to taste.

When it poaches a little, add two spoonfuls of crushed tomato and let it cook for a couple of minutes. Remove from the heat and let it cool for a few minutes.

In a bowl, crumble the tofu with your hands and when the previously made sautéed mixture cools down, mix it with the tofu. Add the tablespoons of bread crumbs and knead with your hands, it is better to add it little by little so that the dough has the consistency you want.

Let the dough rest for a few minutes. Form the balls with the help of a little flour and put them on a baking sheet with parchment paper. We can sprinkle the albondias with a little oil.

Bake the meatballs at 180⁰ (previously heated and with air if possible) for 18-20 minutes.

Once out of the oven, let them cool and they will take more consistency and can be eaten like this or with the sauce of your choice. Ready!