1/8 Photos of Spaghetti & Tofu " Meatballs "
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.
My Private Note
Units: US | Metric
- 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
- 1Saute the onion, carrot, pepper, garlic and dried herbs in oil until tender, for about 10 minutes.
- 2In a large bowl, lightly beat the eggs, then add bread crumbs, walnuts, parsley, mustard, sesame oil, and soy sauce.
- 3Crumble the pressed tofu with your hands, and add it to the bowl, along with the sauteed vegetables.
- 4Mix well.
- 5Form into 1 1/2 inch balls and place on an oiled baking sheet.
- 6Bake in the oven at 350 degrees for about 20-30 minutes, or until crisp and brown on the outside.
- 7Add cooked "meat" balls to your favorite tomato sauce and serve over your favorite pasta.
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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