I was quite surprised how wonderful these turned out! Obviously, I would never try to fool anyone that these were actual MEAT, but I think this is a wonderful meatless substitution to the old Italian favorite. These "meat" balls are great served over spaghetti in your favorite tomato sauce. And taste even better leftover the next day.
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, grated
- 1 green pepper, finely chopped
- 1 1⁄2 teaspoons dried basil
- 3⁄4 teaspoon dried oregano
- 2 large eggs
- 1 cup whole wheat bread crumbs
- 3⁄4 cup walnuts, ground
- 1⁄4 cup fresh parsley, chopped
- 1 1⁄2 tablespoons Dijon mustard
- 1 1⁄2 tablespoons sesame oil
- 3 tablespoons soy sauce
- salt and black pepper, to taste
- 3 lbs firm tofu, pressed
- Saute the onion, carrot, pepper, garlic and dried herbs in oil until tender, for about 10 minutes.
- In a large bowl, lightly beat the eggs, then add bread crumbs, walnuts, parsley, mustard, sesame oil, and soy sauce.
- Crumble the pressed tofu with your hands, and add it to the bowl, along with the sauteed vegetables.
- Mix well.
- Form into 1 1/2 inch balls and place on an oiled baking sheet.
- Bake in the oven at 350 degrees for about 20-30 minutes, or until crisp and brown on the outside.
- Add cooked "meat" balls to your favorite tomato sauce and serve over your favorite pasta.