Tofu Veggie Balls

Submitted by Mercy

"This Moosewood restaurant recipe could be a topper for spaghetti and marinara, a filling for a meatball sub or a bite-sized appetizer."

 

• Ready In: 50mins
• Ingredients: 17
• Serves: 6

ingredients

• 1 tablespoon vegetable oil
• 4 garlic cloves, crushed
• 1 large onion, finely chopped
• 1 large carrot, grated
• 1 green pepper, finely chopped
• 1 1⁄2 teaspoons dried basil
• 1 teaspoon ground fennel
• 3⁄4 teaspoon dried oregano
• 2 large eggs
• 1 cup breadcrumbs
• 3⁄4 cup walnuts, very finely chopped
• 1⁄4 cup fresh parsley
• 2 tablespoons Dijon mustard
• 1 1⁄2 tablespoons sesame oil
• 1 tablespoon tamari soy sauce
• 24 ounces firm tofu
• salt and pepper, to taste

directions

1. Preheat oven to 350°F.
2. Sauté the garlic, onion, carrot, pepper, basil, fennel and oregano in the oil for 10 minutes or until tender.
3. In a large bowl, beat the eggs, then add all other ingredients except the tofu.
4. Mash the tofu and add it to the other ingredients; mix well.
5. Form the mixture into 1 1/2-inch balls.
6. Place on a greased baking sheet and bake for 20 to 30 minutes at 350°F or until golden brown.

Reviews

[vonzip]

Although, I didn't have any walnuts and used a mixture of cashews and almonds instead, we loved these and I will certainly be making them again. The mixture was a little wet so I plopped spoonfuls on my baking sheet instead of forming them into balls. They came out looking a little like cookies, which didn't bother me at all,