Walnut Tofu "meat" Balls

OceanLuvinGranny's Note:

I got this recipe from a 3ABN network cooking show called, "Let's Cook Together." Even my meat eaters liked it. I top them with a brown gravy or sometimes spaghetti sauce once they come out of the oven. They are very good and you can make them any size you want to.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 10-20

Yield: 1.0 pan

• 2 cups coarsely ground walnuts (you can use pecans or any nut you prefer)
• 2 cups whole wheat bread crumbs (I use 6 or 8 slices of whole wheat bread cut into small cubes, but it you prefer the store bought cr)
• 1 liter extra firm tofu , that has been drained well and the excess water squeezed out
• 2 celery ribs , diced
• ¼ cup soy sauce , unfermented
• 3 tablespoons onion flakes
• 3 tablespoons dried parsley
• 1 teaspoon sea salt (you can use regular salt if you prefer)
• ¼ teaspoon sage
• ¼ teaspoon marjoram
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon nutritional yeast flakes
• beef gravy or spaghetti sauce , to top when they come out of oven

Directions:

1. Mash tofu with fork or potato masher until crumbly and as small as you can get it.
2. Add seasonings and soy sauce to tofu and mix very well.
3. Add bread crumbs, walnuts, celery and onion flakes. Mix well.
4. Mix and knead with hands in bowl to incorporate everything well until the right consistency to form into "meat balls." Make them any size you want.
5. Place in baking dish that has been sprayed with non-stick spray. Bake at 400 until nicely browned. Cover in brown gravy or spaghetti sauce when they come out of the oven and serve hot.

Reviews

[AliBrooklynBaker]

Thank you OceanLuvinGranny for a great recipe! my husband and i could not believe how delicious the flavor was - they really tasted like italian meatballs. we made a simple tomato sauce and we ate a whole tray of these for dinner! i substituted ground rice cakes for the bread crumbs to make it gluten free. i love the fact that there is no extra added oil - the nuts do all the work. this will now replace our weekly pasta dinner. thanks again for a great recipe!

[Nikoma]

Used 1 -14 oz package extra firm tofu (the liter measure is wrong - checked with chef!) I have to admit that I used my own spice mixture to better suite my sauce recipe (and my usual Italian "meatballs") I was very happy with the results! And very surprised I have to say. They're a little soft (with fresh crumbled bread) Next time I'll use store bought crumbs which are denser :) And DO NOT throw them into your sauce to simmer, they don't hold up that way. All and all I think we'll be making these babies again! Thanks a lot OceanLuvinGranny!