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.