Tofu and Cranberry Balls with Figs and a Blue Cheese Dip
Ready in: 30 to 60 mins
1 celery stick, finely chopped
1 small red onion finely chopped
zest and juice of 1 lemon
2 tbsp dried cranberries
10g toasted pine nuts
2 tbsp chopped fresh thyme
2 tbsp chopped fresh sage
salt and pepper
6 bamboo skewers
3 fresh figs
2 tbsp honey
100g cream cheese
20g vegetarian blue cheese (eg Dolcelatte)
- Preheat the oven to 200C/400F/Gas 6. Add the breadcrumbs and tofu to a blender and blend together.
- Place the tofu mixture into a large mixing bowl and add in the celery, onion, lemon zest, cranberries, pine nuts, fresh herbs and season with salt and pepper. Mix together and form into six balls.
- Chop the figs in half and thread one half onto each skewer along with one of the tofu balls. Place the skewers on a flat baking tray and drizzle the honey over the figs. Bake in the oven for 15-20 mins until golden and the figs are slightly caramelized.
- Place the cream cheese, blue cheese and lemon juice in a mini blender and combine well. Serve alongside the skewers as a dipping sauce.