Name: Italian Tofu Balls
Ingredients: 1 1/2 lb Extra firm tofu; 1 1/2 Grated carrots; 2 tb Sunflower seeds; 1 1/2 c Grated zucchini; 1/4 c Minced parsley; 2 Cloves garlic; minced; 1 1/2 ts Italian herb mixture; 1/4 ts White pepper; 1 tb Green onions; minced; 1 tb Vegetable broth; 1 tb Soy sauce; 6 tb Corn meal plus extra for coating balls; 1 tb Arrowroot powder* or cornstarch; 4 c Plus of your favorite pasta sauce, warmed

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Italian		1	Servings

INGREDIENTS

1 1/2	lb	Extra firm tofu
1 1/2		Grated carrots
2	tb	Sunflower seeds
1 1/2	c	Grated zucchini
1/4	c	Minced parsley
2		Cloves garlic; minced
1 1/2	ts	Italian herb mixture
1/4	ts	White pepper
1	tb	Green onions; minced
1	tb	Vegetable broth
1	tb	Soy sauce
6	tb	Corn meal plus extra for coating balls
1	tb	Arrowroot powder* or cornstarch
4	c	Plus of your favorite pasta sauce, warmed

INSTRUCTIONS

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@aol.com on Sep 6, 1997

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