| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Tofu |
| 1/4 |
c |
Walnuts, chopped or ground in dry blender |
| 2 |
md |
Onions, minced |
| 1/2 |
c |
Quick-cooking oats |
| 2 |
tb |
Chopped parsley |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dill weed |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Thyme |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Corn starch |
| 1/2 |
c |
Whole wheat flour |
|
|
Vegetable oil, for browning |
| 2 |
c |
Tomato or spaghetti sauce |
INSTRUCTIONS
Wrap tofu in cloth or paper towels for a few minutes to remove excess
water.
Mash and mix well with all ingredients except oil and tomato sauce.
Form into 24 small balls and flatten slightly as you place them in an
oiled baking dish.
Sprinkle a little oil on each. Bake at 375'F. for 20-25 minutes,
turning once to brown both sides. Spread tomato sauce over balls.
Bake at 350'F. for an additional 15-20 minutes. Serve over pasta or
on French bread as a sandwich.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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