Tofu Spaghetti Balls

TOFU SPAGHETTI BALLS (“NEAT BALLS”)

(from Vegetarian Cooking for a Better World)

One 14-16 oz tub firm or extra-firm tofu (not silken)

1/4 cup walnuts, chopped fine in food processor

1 onion, minced

1/2 cup oatmeal (optional: buzz in food processor for a ball with a smoother texture)

½ tsp dried basil

½ tsp dried dill weed

½ tsp dried thyme

½ tsp garlic powder

½ tsp salt

1 tbsp soy sauce or Liquid Aminos

1 tbsp cornstarch

1/2 cup whole wheat or other flour (e.g., gluten-free)

Instructions: 

Drain the tofu and in a large bowl, mash it with a fork or pastry blender. Add all the remaining ingredients and mix well. Form the mixture into uniformly sized balls and place them on a nonstick baking sheet.

Bake at 350 degrees for 10 - 12 minutes on one side, then turn them and bake another 10 to12 minutes. They will be slightly browned when done. 

This recipe can make 35-40 small balls, but you can make a smaller number of larger balls if you like; baking time may be a little longer with the larger size.

You will love the way your kitchen smells when you are baking these “Neat Balls.” They make a great holiday main dish. Also great served with spaghetti and tomato sauce; or sliced with mustard for a “Neat Ball” sandwich. If you cooked them at an earlier time and they needed to be refreigerated, they can be warmed in the microwave.