I really want to find some good recipes for faux meatballs, or something to serve with spaghetti and a red sauce. This one is from the farm tofu cookbook: Tofu Cookery by Louise Hagler.
1 lb. tofu, mashed (I used nasoya extra firm)
1/2 cup wheat germ
1/4 cup parsley, chopped
2 Tbs. soy sauce
2 Tbs. nutritional yeast
1 Tbs. onion powder
1/2 tsp. garlic powder
14 tsp. black pepper
1/4 tsp. oregano
1. Preheat oven to 350 degrees.
2. Oil an 8×8 pan with 2 Tbs. olive oil.
2. Form mixture into sixteen 1.5 inch balls and arrange on the pan. Bake about 30 minutes, turning carefully about every 10 minutes, until browned and set.
The batter for these tasted pretty boring, so I was a bit worried. But the final balls actually have a nice nutty flavor, probably from the nutritional yeast and wheat germ. I made them quite a bit smaller than called for, and used a cookie sheet and only 1 Tbs. olive oil. The balls didn’t hold together very well, and some of them broke apart when I turned them. I didn’t think they were great with pasta sauce–their flavor was too subtle and they immediately broke into pieces. Derek, however, said he liked the crumbles in his pasta.
When I heated up a second batch I just sprayed the pan with oil and set the oven to 400 degrees. The balls browned much better, and held together perfectly when I cooked them. I think these balls make pretty nice finger food. Derek thought they’d be good for a party, but they’re kind of a putrid brown, and look a bit like dog doo, so that would probably have to be addressed before serving them for company.
The first time I made these Derek gave them a B-, but the second time he changed it to a B+. The only difference was that my tofu had gone slightly sour, so they had a more sour taste. Derek said they tasted like liver (and to him that’s apparently a good thing). He ate a bunch of tofu balls the night I made them for dinner, but he didn’t eat the leftovers, however.