Get Nourished recipe: Asian-inspired sauerkraut with tofu balls

This week on Get Nourished, Zoe Bingley-Pullin brings the best of both taste and nutrients with her Asian-inspired sauerkraut and plant-based tofu balls.

If you’re looking to find the perfect marriage between taste and nutrients, this recipe is for you.

Providing a satisfying and distinct sour tang, sauerkraut can be used as either a topping or a side dish.

When fermenting, the salt pulls water out of the cabbage, creating a thriving environment for good bacteria. Plus, fermented foods are packed with vitamins such as vitamin K2.

Paired with pine nuts for that extra crunch to complement the soft textures and savoury flavours of the tofu balls, the tartness of the sauerkraut takes this dish to the next level.

For a nutritious explosion on your tastebuds, try this Asian-inspired sauerkraut with plant-based tofu balls by Zoe Bingley-Pullin, as seen on Get Nourished on The House of Wellness TV show.

Zoe Bingley-Pullin’s Asian-Inspired Sauerkraut with Tofu Balls


For the sauerkraut 

3 cups white cabbage thinly shredded 

1/2 cup fresh coriander, roughly chopped 

1 1/2 tbsp kosher salt or sea salt 

1 tbsp ginger, grated

1/2 tbsp coriander seeds 

1/2 tbsp cumin seeds 

1/2 cup filtered water

For the plant based meatballs 

300g of hard tofu

1/2 cup almond meal, more might be needed 

1 onion, finely chopped

2 garlic cloves, crushed

1-2 eggs

1/4 cup pine nuts 

4 tbsp fresh coriander finely chopped

Pepper and sea salt, to taste 

1 tbsp extra virgin olive oil 

1 cos lettuce, separated into cups, optional


Step 1. 

Place all the ingredients for the sauerkraut in a sterilised jar and leave on the kitchen bench for up to a week to ferment.

Step 2. 

Let the excess air out once per day for around 20 seconds over the week until your desired flavour is achieved before refrigerating.

Step 3.

Add the tofu, onion and garlic in a food processor and blend until course. Next, mix the remaining ingredients for the plant based meatballs in a large mixing bowl with the tofu, and roll into medium sized balls.

Step 4.

Heat the olive oil over medium-heat in a frying pan before adding the meatballs, sizzling each side until cooked through.

Step 5.

Plate the plant based meatballs with a side of sauerkraut and enjoy!