| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Vegetarian | New, Vegtime5 | 6 | Servings |
INGREDIENTS
| 1 | 28 oz can crushed tomatoes | |
| 1 | c | Vegetable broth |
| 1 | Onion, chopped | |
| 1 | Jalapeno chili, seeded and | |
| minced | ||
| 1 | t | Paprika |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1 1/3 | c | Falafel mix |
| 6 | oz | Soft tofu, drained and |
| mashed | ||
| 1/2 | c | Water |
| 1/2 | c | Chopped parsley, plus for |
| garnish | ||
| 1 | Egg, beaten | |
| 1 | T | Vegetable oil |
INSTRUCTIONS
For sauce: Combine first 6 ingredients in large, heavy pot; bring to a boil. Simmer uncovered for 15 minutes, stirring occasionally. For falafel balls: Preheat oven to 475 degrees. In medium bowl, mix falafel mix, tofu, water, parsley and egg with hands. Form into 1" balls. Place on lightly oiled baking sheet; bake for 8-10 minutes. Do not overcook or falafel will dry out. When sauce is done, carefully loosen falafel from baking sheet and drop into simmering sauce. To serve, garnish with parsley. Makes 6 servings, 7 grams of fat per serving. | Recipe by: October 1996, Vegetarian Times Converted by MM_Buster v2.0l.
A Message from our Provider:
“Beauty: an act of God”