Tofu Veggie Balls Food

SPAGHETTI AND NO-MEAT BALLS

Steps:

• In a medium skillet over medium heat, warm 2 tablespoons of the oil. Add the onion and a pinch of salt. Cook until softened, about 3 to 5 minutes. Add the mushrooms, garlic, and red pepper flakes. Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their juices and are lightly caramelized, about 4 to 5 minutes. Transfer the vegetables to the work bowl of a food processor. Add the tofu, egg and 1/2 teaspoon of salt and pulse to combine. Add the bread crumbs and parsley and pulse to combine again. Scrape the mixture into a bowl and season with plenty of freshly ground black pepper. Spread the flour on a plate. Moisten your hands with water and form the tofu mixture into 1 1/2-inch balls. Lightly coat the balls in flour and put them onto a baking sheet or large plate. In a large skillet over medium heat, warm the remaining 2 tablespoons oil. Add the balls and cook them until browned all over, about 3 to 4 minutes on each side. Add the tomato sauce to the pan and simmer until the balls are firm and cooked through, about 15 minutes. Serve with your favorite pasta.
• Put all the ingredients into the bowl of a food processor and pulse to form a rough puree with flecks of basil.

ITALIAN TOFU MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
• Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
• Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
• Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.

VEGAN SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture.
• Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
• Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
• Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.

VEGAN TOFU BALLS

Steps:

• Combine all ingredients except for the rice flour and oil. Mix thoroughly by hand. Don't use a mixer because the mixture will be too soft and gooey.
• Roll the tofu balls in the rice flour and then fry until golden brown all over - about 5 minutes.

SPAGHETTI & TOFU " MEATBALLS "

Steps:

• Saute the onion, carrot, pepper, garlic and dried herbs in oil until tender, for about 10 minutes.
• In a large bowl, lightly beat the eggs, then add bread crumbs, walnuts, parsley, mustard, sesame oil, and soy sauce.
• Crumble the pressed tofu with your hands, and add it to the bowl, along with the sauteed vegetables.
• Mix well.
• Form into 1 1/2 inch balls and place on an oiled baking sheet.
• Bake in the oven at 350 degrees for about 20-30 minutes, or until crisp and brown on the outside.
• Add cooked "meat" balls to your favorite tomato sauce and serve over your favorite pasta.

EASY TOFU NO-MEAT BALLS (VEGAN AND GLUTEN-FREE)

Steps:

• Combine first 6 ingredients in medium mixing bowl and use your hands to mix well. Shape into 1 1/2" balls, and roll in mixture of corn starch and nutritional yeast.
• Saute balls in oil until browned. Add to your favorite pasta dish!

TOFU NUT BALLS

Steps:

• Place oats and pecans in a blender or food processor and process until finely ground.
• Remove to a large bowl.
• Add garlic, sage, oregano, salt, pepper, and lemon juice to bowl.
• Process tofu and water in blender (or processor) until smooth.
• Add to bowl with other ingredients and stir until mixture holds firmly together.
• Shape into 1.
• 5 inch balls.
• Heat a little bit of olive oil in a non-stick skillet and skillet fry balls until reaching the desired level of brownness on all sides.
• Adding more oil if needed.
• Remove to brown bags or newspaper covered paper towels.
• Place in a baking sheet and bake at 350 for 30 minutes or until done in the middle.
• I sometimes skip this step and just flatten the balls slightly, so they will cook well on top of the stove.
• Yields about 16 balls.
• Serve over pasta cooked just al dente with some nice tomato sauce or as an appetizer.