Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c Water; boiling (or more)
5 c Tofu -- crumbled
1 c Whole grain bread crumbs
1/4 c Tamari
1/4 c Nutritional yeast
1/4 c Peanut butter
Egg replacer for 1 egg
1/2 c Onion -- finely chopped
4 cl Garlic -- pressed
1 t Thyme
1 t Basil
1/4 ts Celery seed
1/4 ts Cloves -- ground
Drop all but 1 cup of the crumbled tofu into the
boiling water. Bring the water back to a boil and cook
for 1 minute.
Drain the tofu into a colander lined with a clean
dishtowel. Run cold water over the hot tofu to cool it
off for easier handling.
Twist the dishtowel and press the tofu to squeeze out
the excess water. The pressed tofu should have a firm,
ground-beef-like texture.
Put the pressed tofu in a bowl and add the remaining
ingredients to the pressed tofu and mix well (use your
hands for mixing). Shape the mixture into walnut-sized
balls and place them on a well-oiled cookie sheet.
Bake at 350 degrees for 20-25 minutes or until the balls
are firm and brown. Turn them over once during the
baking if necessary.
Serve tofu "meat" balls with your favorite tomato
sauce and whole wheat spaghetti. Tofu "meat" balls
freeze very well, so make more than you need. They may
be reheated by dropping them into a simmering sauce or
stew.
