Italian Tofu Balls

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Italian Tofu Balls Ingredients

1 1/2 lb Extra firm tofu	1/4 ts White pepper
1 1/2 Grated carrots	1 tb Green onions; minced
2 tb Sunflower seeds	1 tb Vegetable broth
1 1/2 c Grated zucchini	1 tb Soy sauce
1/4 c Minced parsley	6 tb Corn meal plus extra for
2 Cloves garlic; minced	1 tb Arrowroot powder* or
1 1/2 ts Italian herb mixture	4 c Plus of your favorite pasta

Instructions for Italian Tofu Balls

Hi I promised someone tofu recipes but accidently deleted the digest with your request. so, I thought Id post these recipes I created for a natural food deli I worked for. (For those in Milwaukee, it was Outpost.) Drain tofu and wrap in a kitchen towel. Press between two plates for 30 minutes. Grate carrots and zucchini. Crumble tofu into a large bowl. Mix vegetables, herbs, spices, garlic, and onions in thoroughly. Add corn meal, olive oil, soy sauce, and arrowroot powder or cornstarch and mix thoroughly. You may have to add more corn meal or arrowroot powder depending on the wetness of your tofu. The mixture should roll into a meatball-like consistency without crumbling or falling apart. Form mixture into balls, whatever size you prefer, small, medium or large. Coat with corn meal and bake in a lightly oiled pan (use light coating of spray) at 400o for 30-40 minutes until golden brown. When done, cover with your favorite pasta sauce and serve immediately. Serve with pasta such as penne, rigatoni, or with rice. Serves 4-6. *Arrowroot powder is a thickener which can be found in a natural food store. Posted to fatfree digest V97 #206 by JBennicoff@aol.com on Sep 6, 1997

Main Ingredient: TofuCuisine: Uncategorized

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