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Tofu Spaghetti Balls

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Submitted by pooky

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 453.6
POUND G TOFU
¼ 59
CUP ML WALNUTS
chopped
2 2
MEDIUM MEDIUM ONIONS
minced
½ 118
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
1 5
TEASPOON ML BASIL
dried *
½ 2.5
TEASPOON ML DILL WEED
½ 2.5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML THYME *
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 15
TABLESPOON ML CORNSTARCH
½ 118
1 1
X X VEGETABLE OIL
for browning *
2 473
CUPS ML TOMATO SAUCE

Directions

Wrap tofu in cloth or paper towels for a few minutes to remove excess water.

Mash and mix well with all ingredients except oil and tomato sauce.

Form into 24 small balls and flatten slightly as you place them in an oiled baking dish .

Sprinkle a little oil on each.

Bake at 375℉ (190℃) F for 20 to 25 minutes, turning once to brown both sides.

Spread tomato sauce over balls.

Bake at 350℉ (180℃) F for an additional 15 to 20 minutes.

Serve over pasta or on French bread as a sandwich.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 330g (11.6 oz)
Amount per Serving
Calories 362 38% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 485mg 20%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 34%
Sugars g
Protein 51g
Vitamin A 15% Vitamin C 38%
Calcium 82% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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