1 1/2 c Eggplant (1 sm);
- diced small
1/2 lb Tofu
1/2 c Onion (1); minced
1/2 c Bread crumbs
1 c Whole wheat pastry flour
1/2 c Walnuts; finely chopped
1/4 ts Salt
1 ds Black pepper
1/2 c Parmesan cheese;
- finely grated
1/2 c Fresh parsley; minced
1 ts Tamari
1 Egg; beaten
1/2 ts Oregano
1/2 ts Marjoram
1/2 ts Thyme
1 1/2 c Sunflower oil; for frying
1 1/2 lb Vermicelli or linguine
- noodles
3 qt Water; boiling
4 c Basic tomato garlic sauce
Parmesan cheese; grated;
- for garnish
The vegetarian alternative to meat balls and spaghetti is always a
big hit at the café. Leftover tofu balls are used for a Tofu
"No Meat" Ball submarine sandwich on French bread, topped with
tomato sauce, green peppers, and Parmesan cheese.
Steam eggplant in a 2 qt saucepan over boiling water until tender. In
a large bowl, mash tofu, and add onions, bread crumbs, eggplant, 1/2
cup flour, walnuts, salt, pepper, 1/2 cup Parmesan, parsley, tamari,
egg, oregano, marjoram, and thyme. Mix well. The mixture should be
somewhat soft and moist but hold together. Add more bread crumbs or
flour as needed.
Heat oil in a deep 2 qt saucepan. When oil is hot, roll one ball and
dip in flour. Test oil for hotness: the ball should cook in 2 to 3
minutes. Roll all the mix into walnut-sized balls and dip in flour.
Fry them all up. Drain on paper towels. The tofu balls can be
reheated in a 400°F oven for 5 to 7 minutes if necessary.
Put pasta in a 4 qt pot with boiling water. Warm the tomato sauce over
medium heat. Cook pasta until al dente (2 to 3 minutes fresh, 5 to 7
minutes if dry). Drain well. Serve in a large bowl topped with tomato
sauce and surrounded by Tofu "No Meat" Balls and garnished with
Parmesan cheese.
Recipe by Horn of the Moon Cookbook by Ginny Callan
