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    You are in: Home / Recipes / Spaghetti & Tofu " Meatballs " Recipe
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    Spaghetti & Tofu " Meatballs "

    Spaghetti & Tofu " Meatballs ". Photo by gbrit

    1/8 Photos of Spaghetti & Tofu " Meatballs "

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Kozmic Blues's Note:

    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.

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    Units: US | Metric


    1. 1
      Saute the onion, carrot, pepper, garlic and dried herbs in oil until tender, for about 10 minutes.
    2. 2
      In a large bowl, lightly beat the eggs, then add bread crumbs, walnuts, parsley, mustard, sesame oil, and soy sauce.
    3. 3
      Crumble the pressed tofu with your hands, and add it to the bowl, along with the sauteed vegetables.
    4. 4
      Mix well.
    5. 5
      Form into 1 1/2 inch balls and place on an oiled baking sheet.
    6. 6
      Bake in the oven at 350 degrees for about 20-30 minutes, or until crisp and brown on the outside.
    7. 7
      Add cooked "meat" balls to your favorite tomato sauce and serve over your favorite pasta.

    Ratings & Reviews:

    • on June 16, 2010


      Absolutely Amazing! I wish I could give this ten stars! Even our eight, four and three year old kids gobbled these meatballs up, no fight at all! My husband thought he did not like tofu until I started preparing it in different ways recently and he took one bite and said , "Wow, these are good"!!! I drained, pressed and then squeezed extra firm tofu and had no issues with the mixture. I think they formed better than traditional meatballs. YUM! Thank you for such a great recipe!!!

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    • on March 11, 2010


      I was unsuccessful with this. I think that I did not press the tofu enough as the final product was too wet to form into anything. I ended up adding cornbread mix and they turned into drop biscuits. Quite tasty, too. I also blended everything except the bread in my vitamix, which might have caused the sogginess to be more of a problem.

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    • on August 30, 2009


      Awesome!!!! This is the first tofu recipe that was not just edible for me, it actually tasted great! I used Easy, Speedy Spaghetti Sauce Easy, Speedy Spaghetti Sauce and after the "meatballs" were done I let it simmer for 30 minutes. The only thing I changed was to reduce the sesame oil by 1/3 to reduce the fat. Thanks for a great recipe Kozmic Blues!!!

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    Read All Reviews (14)


    Nutritional Facts for Spaghetti & Tofu " Meatballs "

    Serving Size: 1 (2288 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 82.0
    Calories from Fat 48
    Total Fat 5.3 g
    Saturated Fat 0.8 g
    Cholesterol 10.3 mg
    Sodium 131.1 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 1.1 g
    Sugars 1.0 g
    Protein 4.9 g

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