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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 balls 63g Recipe makes 36 balls) |
||
| Calories 82 | ||
| Calories from Fat 48 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.4g | 8% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 134mg | 5% | |
| Potassium 113mg | 3% | |
| Total Carbohydrate 4.9g | 1% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.1g | ||
| Protein 4.7g | 9% | |
Spaghetti & Tofu " Meatballs "
By: Kozmic Blues
Jul 25, 2005
I was quite surprised how wonderful these turned out! Obviously, I would never try to fool anyone that these were actual MEAT, but I think this is a wonderful meatless substitution to the old Italian favorite. These "meat" balls are great served over spaghetti in your favorite tomato sauce. And taste even better leftover the next day.
36 balls
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, grated
- 1 green pepper, finely chopped
- 1 1/2 teaspoons dried basil
- 3/4 teaspoon dried oregano
- 2 large eggs
- 1 cup whole wheat bread crumbs
- 3/4 cup walnuts, ground
- 1/4 cup fresh parsley, chopped
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons sesame oil
- 3 tablespoons soy sauce
- salt and black pepper, to taste
- 3 lbs firm tofu, pressed
Directions
1
Saute the onion, carrot, pepper, garlic and dried herbs in oil until tender, for about 10 minutes.2
In a large bowl, lightly beat the eggs, then add bread crumbs, walnuts, parsley, mustard, sesame oil, and soy sauce.3
Crumble the pressed tofu with your hands, and add it to the bowl, along with the sauteed vegetables.4
Mix well.5
Form into 1 1/2 inch balls and place on an oiled baking sheet.6
Bake in the oven at 350 degrees for about 20-30 minutes, or until crisp and brown on the outside.7
Add cooked "meat" balls to your favorite tomato sauce and serve over your favorite pasta.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Beans > Soy/Tofu
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: jensten1
On Mar 26, 2009
TASTY! I didn't have the sesame oil and they came out just fine. Although now I have a great reason to grab some at my next grocery visit. Thanks for sharing the delishous recipe.
From: Cilantro in Canada
On Mar 21, 2009
These were great. I used honey mustard and reduced the basil to 1 tsp. The sesame oil adds a wonderful dimension to these in my opinion and would not leave it out. We had these with spaghetti sauce. The next day the kids (who did not like them initially) loved them with a mushroom sauce. We even made these into wraps with tzatziki , chopped tomatoes, feta and lettuce. They are very versatile meatballs. Thanks for the recipe.
From: ShortieNJ
On Nov 14, 2008
definitely not a meatball, but, pretty good - i left out the pepper because i didn't have it, and i used the suggestion of olive oil and salt to replace the sesame oil and soy sauce
From: spacekadet
On Feb 10, 2007
mmm, i skipped the sesame oil and these were still yummy. I had to cook them a bit longer than 30 minutes to obtain the kind of crispiness and dryness I like (I don't think mushy moist tofu would be good in a meatball). Next time I'm going to freeze the tofu first. Oh yes, there will be a next time - thanks!
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