Tofu & Nut "Meatballs"
|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|
|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.
Serving size: Complete recipe
Calories 4057 Calories from Fat 2582
% Daily Value*
Total Fat 298 g458.5%
Saturated Fat 60.2 g300.8%
Trans Fat 0 g
Cholesterol 198.8 mg66.3%
Sodium 5403.8 mg225.2%
Total Carbohydrates 239 g79.5%
Dietary Fiber 56.8 g227.3%
Sugars 33.7 g
Protein 143 g286.6%
Vitamin A 134.8% Vitamin C 26.7%
Calcium 267.9% Iron 145.3%
*Based on a 2000 Calorie diet