Italian tofu balls

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Extra firm tofu
1½ Grated carrots
2 tablespoons Sunflower seeds
1½ cup Grated zucchini
¼ cup Minced parsley
2 Cloves garlic; minced
1½ teaspoon Italian herb mixture
¼ teaspoon White pepper
1 tablespoon Green onions; minced
1 tablespoon Vegetable broth
1 tablespoon Soy sauce
6 tablespoons Corn meal plus extra for coating balls
1 tablespoon Arrowroot powder* or cornstarch
4 cups Plus of your favorite pasta sauce, warmed

Directions

Hi I promised someone tofu recipes but accidently deleted the digest with your request. so, I thought I'd post these recipes I created for a natural food deli I worked for. (For those in Milwaukee, it was Outpost.) Drain tofu and wrap in a kitchen towel. Press between two plates for 30 minutes. Grate carrots and zucchini. Crumble tofu into a large bowl. Mix vegetables, herbs, spices, garlic, and onions in thoroughly. Add corn meal, olive oil, soy sauce, and arrowroot powder or cornstarch and mix thoroughly. You may have to add more corn meal or arrowroot powder depending on the wetness of your tofu. The mixture should roll into a meatball-like consistency without crumbling or falling apart. Form mixture into balls, whatever size you prefer, small, medium or large. Coat with corn meal and bake in a lightly oiled pan (use light coating of spray) at 400o for 30-40 minutes until golden brown. When done, cover with your favorite pasta sauce and serve immediately. Serve with pasta such as penne, rigatoni, or with rice.

Serves 4-6. *Arrowroot powder is a thickener which can be found in a natural food store.

Posted to fatfree digest V97 #206 by JBennicoff@... on Sep 6, 1997

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