Vegan low FODMAP 'meatballs' - George Eats

Ingredients

• 1 X 500 g packet of firm tofu (placed in the freezer the night before)
• 80ml (4 tablespoons) balsamic vinegar
• 20ml (1 tablespoon) apple cider vinegar
• 1 1/2 tablespoons brown sugar
• 40ml (2 tablespoons) Tamari
• 1 tablespoon light miso paste (gluten free if it needs to be)
• 2 teaspoons nutmeg
• 40ml (2 tablespoons Passata from a 400g container) (we’ll use the rest later)
• 1/2-1 teaspoon dried oregano
• Generous freshly cracked pepper
• Salt (to taste (do this at the end and only if necessary))
• 1/4 cup nutritional yeast
• 200 g raw zucchini (about 1 medium, but weigh it)
• 60ml (1/4 cup) olive oil
• 40ml (2 tablespoons) passata
• 1/2 tablespoon psyllium husk
• 3 tablespoons almond meal or gluten free breadcrumbs
• Freshly chopped continental parsley (to taste (optional))