The moxballs are made with psyllium husks, a water soluble fibre that will fill you up and help the body with it’s natural toxin removal process.
700g(1 1/2 pounds ) bottled passata (pureed sieved tomato)
2/3 cup (240g) mozzarella which is a vegan substitute for mozzarella.
1/4 cup loosely packed fresh oregano leaves
1 medium onion (150g), grated coarsely
2x 297g (9 1/4 ounce) blocks firm tofu
1 clove garlic, crushed
1/2 tsp dried Italian seasoning
1/2 tsp ground nutmeg
1/2 tsp chilli flakes
1 cup (120g) almond meal
1/4 cup finely chopped fresh flat-leaf parsley leaves
2 tbsp psyllium husks
1.Preheat oven to 220°C/425°F.
2. Make moxballs
3.Pour half of the pass at a over base of a lightly oiled 20cm x30cm (8 inch x12 inch) shallow baking dish. Top with moxballs and remaining passata. Drop spoonfuls of moxballs evenly over the top.
4.Bake for 20 minutes or until moxballs are heated through with mozzarella cheese (optional) Serve sprinkled with fresh organo leaves.
Moxballs squeeze excess liquid out of the onion using a clean towel; place in a large bowl. Drain tofu; pat dry. Finely crumble tofu into bowl. Add remaining ingredients; season well. Stir until combined. Roll tablespoon of mixture into balls.