Tofu Balls
Yield
3 dozenPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 4 | each |
garlic cloves
|
|
| 1 | large |
onions
chopped |
|
| 1 | large |
carrots
grated |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 ½ | teaspoons |
basil
dried |
*
|
| 1 | teaspoon |
fennel bulb
ground |
|
| ¾ | teaspoon |
oregano
dried |
|
| 2 | large |
eggs
|
|
| 1 | cup |
bread crumbs
|
|
| ¾ | cup |
walnuts
chopped |
|
| ¼ | cup |
parsley leaves
fresh |
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 ½ | tablespoons |
sesame oil
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 3 | each |
tofu cakes
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 4 | each |
garlic cloves
|
|
| 1 | large |
onions
chopped |
|
| 1 | large |
carrots
grated |
|
| 1 | each |
green bell peppers
chopped |
|
| 7.5 | ml |
basil
dried |
*
|
| 5 | ml |
fennel bulb
ground |
|
| 3.8 | ml |
oregano
dried |
|
| 2 | large |
eggs
|
|
| 237 | ml |
bread crumbs
|
|
| 177 | ml |
walnuts
chopped |
|
| 59 | ml |
parsley leaves
fresh |
|
| 3E+1 | ml |
dijon mustard
|
|
| 23 | ml |
sesame oil
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 3 | each |
tofu cakes
|
* |
Directions
Preheat oven to 350℉ (180℃).
Sauté the garlic, onion, carrot, pepper, basil, fennel and oregano in the oil for 10 minutes or until tender.
In a large bowl, beat the eggs, then add all other ingredients except the tofu.
Mash the tofu and add it to the other ingredients. Mix well.
Form the mixture into 1½-inch balls.
Spread on a greased baking sheet.
Bake for 20 to 30 minutes at 350℉ (180℃). or until golden brown.
