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Spaghetti and Tofu Balls

My aunt bought two packages of extra firm tofu and I’ve had troubled deciding what to do with them.  So finally my aunt says “Can you make tofu into meatballs?” 

Hmm…light bulb goes off over my head.  Today turned out to be the perfect day to experiment with a new recipe.  I mean I had the house to myself most of the day.  I looked at vegweb for a recipe but couldn’t find one so I used the vegetarian search engine on and found one in at the Post Punk Kitchen.

I modified mine slightly.  First off I added some ground flax-seed to the recipe.  Then I refrigerated them for like 15 minutes or so before I cooked them and then I baked them as opposed to frying them.  Even when making “normal” meatballs I can never keep them from falling apart if I fry them.  I’m serious.  I could be making meatballs out of superglue and concrete they would still fall apart if I tried to fry them.

So how was this recipe?  I would give it about a 31/2 out of 5 stars.  They were rather soft for one thing.  Maybe next time I should broil the tofu balls for a few minutes.  And the peanut butter didn’t mix into the dough all that well so little patches of dough that had a faintly peanutty taste to them.  This I’m willing to bet is my own error, rather than the recipe’s.

Tofu Balls

14 ounces of extra firm tofu, drained and pressed

3 Tablespoons of soy sauce

3 Tablespoons of peanut butter

1 teaspoon of garlic powder

1 teaspoon of basil

1 teaspoon of oregano

1 teaspoon of ground flax seeds

Mash together all the ingredients.  Form into small balls about the size of a walnut and line up on a baking sheet. 

 I refrigerated these for about 15 minutes after that.  the oven to about 375 degrees Fahrenheit.  Bake for about 20 minutes.


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