Pecan Tofu Meatballs

Our readers keep praising this recipe that appeared with Rachel Whitaker's article, "You Don't Eat Meat?" We're publishing it on the Web so that more people can give it a try.

1 package firm or extra-firm tofu (12-16 oz.)
1/2 c. pecan meal or finely chopped nuts
3 c. whole-wheat bread crumbs*
3 T. whole-wheat or white flour
6 T. minced dried onions
4 T. dried parsley
3/4 t. salt
1/8 t. sage
1/8 t. marjoram

In a mixing bowl, mash tofu with potato masher. Combine all ingredients and mix or knead together with hands. Roll into balls. Place on baking sheet and bake at 325° F for 30 minutes. Makes about three dozen balls. Serve with spaghetti sauce or your favorite meatball sauce.

*Make bread crumbs by tearing slices of bread into chunks and whizzing in blender.

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