TOFU VEGGIE BALLS

Tofu Veggie Balls image

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

Provided by Mercy

Categories Soy/Tofu

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

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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

Steps:

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

Nutrition Facts : Calories 351.1, Fat 22.9, SaturatedFat 3.4, Cholesterol 70.5, Sodium 404.3, Carbohydrate 23.3, Fiber 4.4, Sugar 4.6, Protein 17.3

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