Tofu Nut Balls

Name: Tofu Nut Balls
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 16 walnut sized balls
Ingredients: 1 1/2 cups old fashioned oats; 1 cup pecans; 7 cloves garlic, crushed and minced (more if you want); 1/2 teaspoon sage; 1 teaspoon crumbled oregano; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 teaspoons lemon juice; 8 ounces firm tofu, crumbled and drained; 1/2 cup water; olive oil, for skillet-frying

(16)

Recipe by pneumatic_sally

This recipe is adapted from a cookbook called vegetarian creations. It is a big hit with meat eaters and vegetarians alike! Even kids love it. A great substitute for meatballs and they even look like meatballs.

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READY IN: 1hr 10mins

YIELD: 16 walnut sized balls

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups old fashioned oats
1

cup pecans
7

cloves garlic, crushed and minced (more if you want)
¹⁄₂

teaspoon sage
1

teaspoon crumbled oregano
¹⁄₄

teaspoon salt
¹⁄₈

teaspoon black pepper
2

teaspoons lemon juice
8

ounces firm tofu, crumbled and drained
¹⁄₂

cup water
olive oil, for skillet-frying

DIRECTIONS

Place oats and pecans in a blender or food processor and process until finely ground.
Remove to a large bowl.
Add garlic, sage, oregano, salt, pepper, and lemon juice to bowl.
Process tofu and water in blender (or processor) until smooth.
Add to bowl with other ingredients and stir until mixture holds firmly together.
Shape into 1.
5 inch balls.
Heat a little bit of olive oil in a non-stick skillet and skillet fry balls until reaching the desired level of brownness on all sides.
Adding more oil if needed.
Remove to brown bags or newspaper covered paper towels.
Place in a baking sheet and bake at 350 for 30 minutes or until done in the middle.
I sometimes skip this step and just flatten the balls slightly, so they will cook well on top of the stove.
Yields about 16 balls.
Serve over pasta cooked just al dente with some nice tomato sauce or as an appetizer.