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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This Moosewood restaurant recipe could be a topper for spaghetti and marinara, a filling for a meatball sub or a bite-sized appetizer. 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.
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