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.