Tofu balls
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 4 | Garlic cloves, crushed | |
| 1 | large | Onion, finely chopped |
| 1 | large | Carrot, grated |
| 1 | Green pepper, finely chopped | |
| 1½ | teaspoon | Dried basil |
| 1 | teaspoon | Ground fennel |
| ¾ | teaspoon | Oregano, dried |
| 2 | larges | Eggs |
| 1 | cup | Bread crumbs |
| ¾ | cup | Walnuts, very finely chopped |
| ¼ | cup | Parsley, fresh |
| 2 | tablespoons | Dijon mustard |
| 1½ | tablespoon | Sesame oil |
| 1 | tablespoon | Tamari soy sauce |
| 3 | Tofu cakes, firm | |
| Black pepper | ||
Directions
Preheat oven to 350 degrees F. Saute the garlic, onion, carrot, pepper, basil, fennel and oregano in the oil for 10 minutes or until tender.
In a large bowl, beat the eggs, then add all other ingredients except the tofu. Mash the tofu and add it to the other ingredients. Mix well. Form the mixture into 1½-inch balls. Spread on a greased baking sheet. Bake for 20-30 minutes at 350 degrees F. or until golden brown.
NOTES:
* Vegetable and tofu "meatballs" -- This recipe comes from the New Recipes from Moosewood Restaurant cookbook. They said that these vegetarian balls are "one of our most popular standard lunch items".
I was skeptical, so I gave it a try and indeed, they are quite tasty.
: Difficulty: easy.
: Time: 30 minutes preparation, 30 minutes baking.
: Nicholas Horton
: Reed College, Portland, Oregon, USA : tektronix!reed!horton
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