Malay Kofta! Indian vegan meatballs!

Put the potatoes to cook. While they are cooking, start making the sauce. Put the onion and garlic to poach in a frying pan. When it is poached add the spices mentioned above to taste and stir everything. Finally add the chopped tomato and walnuts and let it cook.

When the potatoes are done, drain, peel and mash them. Then add the crumbled tofu and mix everything. Add a little oil and the spices you want (I added a little cumin, salt, paprika and pepper) if you see that the dough is not compact enough to be like meatballs, add a little of the chickpea flour.

Once you have the mixture, make the meatballs. Finally, turn on the oven to about 200° and in a bowl make a mixture of chickpea flour and water, because before putting the meatballs in the oven you have to coat them with this mixture (like a gabardine). When you have the meatballs in the oven, remove the pan from the heat and mash everything together with the coconut milk. When the meatballs are golden brown they are done! Just serve the sauce with the meatballs and that's it! Enjoy 😊