My kids made these cute little tofu rice balls. I love getting the rascals involved in their own meal prep – I’ve always found that the more buy-in & involvement they have, the greater the chance they’ll try things. These rice balls are particularly fun for little hands  – we smashed & smooshed the tofu & rice together, seasoned it with fresh ginger & tamari, formed haphazard little balls & rolled them in sesame. Yum!

Leftovers can be tucked into lunch boxes, complete with a little squirty bottle of tamari (which makes any school lunchbox fun!)

2 cups cooked brown rice

1 x 275g block of tofu (soft or silken works well)

½ Tbsp sesame oil

1 tsp grated ginger (a little extra for dipping later, see notes below)

1 Tbsp tamari or gluten-free soy sauce (as above – you may want a little extra for dipping later)

1 Tbsp sesame seeds, plus 3-4 Tbsp for rolling. Try black sesame seeds too!

Preheat the oven to 180C and line a baking tray with paper.

Put all the ingredients into a big bowl (except for the extra sesame seeds) and merrily smoosh/smash/squash/smudge/squish with your hands to combine it all. Yes, you can use a fork if preferred… The aim is for the tofu to be blended with the rice, but there are still some full grains of rice visible.

Using damp hands, roll the mixture into balls and roll them in the extra sesame seeds. Place on the baking tray and cook until golden – about 25-30 mins.

Makes approximately 25 golf-ball size balls.

Serve with plain tamari or gluten-free soy sauce. Or, we added a little extra grated ginger and a splash of apple juice to our wee bowl of tamari.