This dish is a healthy vegan version of the old-style meatballs cooked in tomato sauce. Usually, tomato sauce is prepared without onion and with a good amount of sugar in it. I decided to use maple syrup instead of sugar (as a healthier option), and to use green parts of chopped leek to get a nice texture and colour.
First I crumbled tofu and set it aside. Next step to do was to finely chop pre-soaked lentils in a high-speed food blender. Then I mixed all ingredients (those prepared for making smoked tofu meatballs) together, by using a fork. I was focused on mashing a vegetable bouillon cube (with a fork), then mixing it with chopped lentils and crumbled tofu, to distribute it evenly.
I made sure that there were no bouillon cube pieces (and crumbles of it) that were undissolved. All that I was doing while pasta was cooking and while sauce was simmering. Next thing to do was to fry and bake tofu meatballs. That took around 25 min.
Once the meatballs were baked, I stabbed them with a thin metal skewer (on 6-7 places, each one of them), then I put them into the pot with sauce. They were simmering for 20 min. and absorbing sauce liquid. I kept adding some water to reduce the sauce. At the end, I poured it over cooked pasta, then drizzled it on top with vegan cooking cream.
Ingredients for the smoked tofu meatballs: