Yield: 4 servings
|1 cup||Cooked bulghur wheat*|
|12 ounces||Soft tofu|
|½ cup||Whole-grain bread crumbs|
|1 teaspoon||Soy sauce|
*Brown rice can be substituted for the bulghur.
Preheat oven to 350 degrees.
Combine all ingredients and form into 1½-inch balls. Bake on a cookie sheet sprayed with vegetable spray for 10 minutes on each side.
Makes 15 to 18
Adapted from a recipe in the original _Laurel's Kitchen_ by Laurel Robertson, Carol Flinders and Bronwen Godfrey.