Tofu Meatballs

Photo: flickr user inuyaki.com

Ingredients

1 soft tofu (about 12 oz.)

1 tablespoon vegetable oil

1 sm. onion, finely chopped

1 clove garlic, minced

1 sm. carrot, grated

1/2 green pepper, finely chopped

1/2 teaspoon dried basil

tablespoon ground fennel seeds

1/4 teaspoon dried oregano

1/4 cup walnuts, ground or finely chopped

Egg replacer (equivalent to 1 egg)

1 cup whole wheat bread crumbs

1/4 cup chopped fresh parsley

1 teaspoon dijon mustard

1/2 tablespoon dark sesame oil

1 tablespoon tamari soy sauce

Freshly ground pepper to taste

Preparation

Egg replacer can be purchased at "Nature Food Store".

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 2

Suggestion: Use ice cream scoop to form even balls. Makes about 12 meatballs.