Tofu Meatballs
By: Anonymous
Published: Friday, December 25, 2009 - 11:39pm

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

1 Egg replacer can be purchased at "Nature Food Store". 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 2 3 Suggestion: Use ice cream scoop to form even balls. Makes about 12 meatballs.