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Italian Tofu Balls
Serves: 4
Difficulty level: Easy
Prep Time: 15 mins
Cook Time: 45 mins
INGREDIENTS
1 x 300g block soft tofu
1 small onion, quartered
1/4 cup pecan nuts or walnuts
2 slices of wholemeal bread
2 tablespoons wholemeal flour
1/4 cup pecan nuts or walnuts
2 slices of wholemeal bread
2 tablespoons wholemeal flour
1 tablespoons chopped parsley
2 tablespoon soya sauce
1-2 cloves garlic, crushed
1/2 teaspoon dried basil
Steamed silverbeet (optional)
Sauce:
1 jar of pasta sauce (or make your own if you prefer)
DIRECTIONS
1) Put all the ingredients except the silverbeet into a blender and blend until smooth.
2) Form into the shape of small balls and place on a greased oven tray and bake for 45 minutes at 200°C, turning the balls over halfway through.
2) Form into the shape of small balls and place on a greased oven tray and bake for 45 minutes at 200°C, turning the balls over halfway through.
3) They should be nicely browned when ready.
4) Serve on a bed of cooked spaghetti. Optional: steam silverbeet and mix through the spaghetti.
5) Pour sauce over balls and spaghetti.
6) Sprinkle with finely chopped parsley and serve it as a complete meal.
This recipe appears in the NZ Vegetarian Society's Home Tried Favourites cookbook. www.vegetarian.org.nz
