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Tofu & Nut "Meatballs"

Veggie.Lover's picture
  Old fashioned rolled oats 1 1⁄2 Cup (24 tbs)
  Pecans 1 Cup (16 tbs)
  Shredded mild cheddar cheese 1 Cup (16 tbs)
  Grated parmesan cheese 6 Tablespoon
  Garlic powder 1⁄2 Teaspoon
  Dry sage 1⁄2 Teaspoon
  Crumbled dry oregano 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Fresh lemon juice 2 Teaspoon
  Firm tofu 8 Ounce, crumbled and drained
  Water 1⁄2 Cup (8 tbs)
  Olive oil 6 Tablespoon (For Skillet Frying)
  Spaghetti sauce 3 Cup (48 tbs)

Place oats and pecans in a blender or food processor and process until finely ground. Remove to a large bowl. Add shredded Cheddar cheese, 2 tablespoons of the grated Parmesan cheese, garlic powder, sage, oregano, salt, black pepper and lemon juice to bowl.
Process tofu and water in a blender or food processor until smooth. Add to bowl and stir until mixture holds firmly together.
Shape into 1 1/2-inch balls. Heat 1/4-inch olive oil in a large skillet over medium-high heat. Do not allow oil to smoke. Skillet-fry nut-meatballs until golden brown on all sides, adding additional oil, if needed. Remove with a slotted spoon and drain on paper towels.
Place in a 3-quart shallow casserole. Cover with spaghetti sauce and top with remaining Parmesan cheese. Bake at 350° F. for 30 minutes. Let stand 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Tofu & Nut "Meatballs" Recipe