Bulghur neat balls

Yield: 4 servings

Measure Ingredient
1 cup Cooked bulghur wheat*
12 ounces Soft tofu
½ cup Whole-grain bread crumbs
½ teaspoon Salt
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.

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