Tofu Spaghetti Balls
Yield: 4 Servings    VG, VN, DF, EF

1 lb Tofu 1/4 c Walnuts, chopped or ground --in dry blender 2 md Onions, minced 1/2 c Quick-cooking oats 2 tb Chopped parsley 1 ts Dried basil 1/2 ts Dill weed

1/2 ts Garlic powder 1/2 ts Thyme 2 tb Soy sauce 1 tb Corn starch 1/2 c Whole wheat flour Vegetable oil, for browning 2 c Tomato or spaghetti sauce

Wrap tofu in cloth or paper towels for a few minutes to remove excess water.

Mash and mix well with all ingredients except oil and tomato sauce. Form into 24 small balls and flatten slightly as you place them in an oiled baking dish.

Sprinkle a little oil on each. Bake at 375'F. for 20-25 minutes, turning once to brown both sides. Spread tomato sauce over balls. Bake at 350 F. for an additional 15 - 20 minutes. Serve over pasta or on French bread as a sandwich.

Spring 2000 Vegetarian Page
www.recipenet.org

Back to previous page | Home Page

---

The content on this site should not take the place of advice from your doctor.
Visitors to this site agree to the terms and conditions in the disclaimer.

Send mail to robin@recipenet.org with questions or comments about this web site.
Copyright © 1999-2003 Robin L. Russell Writing & Editing Services
Last modified: April 09, 2002