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[edit] Ingredients
1 |
soft tofu (about 12 oz.) |
1 |
tablespoon vegetable oil |
1 |
sm. onion, finely chopped |
1 |
clove garlic, minced |
1 |
sm. carrot, grated |
½ |
green pepper, finely chopped |
½ |
|
⅓ |
tablespoon ground fennel seeds |
¼ |
|
¼ |
cup walnuts, ground or finely chopped |
|
|
1 |
cup whole wheat bread crumbs |
¼ |
cup chopped fresh parsley |
1 |
teaspoon dijon mustard |
½ |
tablespoon dark sesame oil |
1 |
|
|
Freshly ground pepper to taste |
[edit] Preparation
Step 1 |
Egg replacer can be purchased at "Nature Food Store". |
Step 2 |
Preheat the oven to 350 degrees. Place the tofu between 2 weighted cookie sheets and set aside for about 20 minutes. In a skillet, heat the oil and saute the vegetables and the herbs for 10 minutes or until tender. In a large bowl, fold in egg replacer, then add the remaining ingredients. Mash the pressed tofu either with a potato masher or your hands and add it to the bowl, along with the sauteed vegetables. Stir well - the mixture should be firm enough to form into balls. Using your hands or 2 spoons, pat the mixture into 1 1/2 inch balls and place on an oiled baking sheet. Bake for 20 to 30 minutes or until dark brown and firm to the touch. Serve with spaghetti and sauce. |
Step 3 |
Suggestion: Use ice cream scoop to form even balls. Makes about 12 meatballs. |
[edit] About Tofu Meatballs
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