Meera Sodha’s vegan recipe for tofu meatballs in lemongrass curry | The new vegan

These versatile sambal-spiked ‘meat’ balls can be adapted in any number of ways, and here they’re drenched in a delicious lemongrass coconut curry sauce

Meatballs in whatever shape or form, and meatless or not, are not usually considered to be the latest thing. But they are like old friends, familiar and comforting, and, as such, I’ve been wanting to make a plausible vegan- (and tofu-) based one for some time. A little joyful nugget that could be taken in any direction, from Swedish köttbullar to Vietnamese bun cha. And here it is: I’ve flavoured the balls with a vegeatarian sambal oelek, a zingy chilli sauce and one of my favourite ingredients, and drenched them in a lemongrass coconut curry sauce to put some heat in your belly and a snap in your step.