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Recipe submitted by friend erinkean@kiva.net

Tofu Nutballs

Ingredients (use vegan versions):

    2 cups pecan meal
    20 oz firm tofu w/reserve liquid
    1 medium onion, cut into fourths (depends on your taste in onions)
    1 heaping tablespoon sage
    few cloves of garlic, crushed
    3-5 cups breadcrumbs (pref. seasoned)
    olive oil for baking

Directions:

1.  Whiz the pecans in processor until fine meal is produced.
2.  Cut tofu into manageable pieces and add tofu with liquid to pecan meal. Whiz.
3.  As food processor is running, add pieces of onion, sage, and garlic.  Add a little water if necessary.  Mixture should make a smooth paste.
4.  Spoon mixture into a large bowl.  Remove your jewlry and roll up your sleeves.  Add about 2 cups of vegan bread crumbs, and with one hand, begin kneading the mixture.  With your clean hand, continue adding vegan bread crumbs a half-cup at a time until the mixture is firm.  You may or may not use 5 cups.  It depends on the weather, I guess.
5.  Roll the mixture into meatball sized balls, and place on a flat cookie sheet or baking dish.  If you size them right, you will probably get around 25-30 nutballs.
6.  When all the nutballs are rolled, drizzle olive oil over all of them.  Cover the nutballs and place in the oven for about 90 minutes in an oven 375-400 degrees.  The moisture of the tofu really slows the cooking, but its worth it.
7.  Remove the nutballs from the oven when they feel firm and are dark brown.  When you take a bite, they should not fall apart.

You can serve these nutballs over whole wheat pasta and with pasta sauce.  My little guys (and big guy) love these nutballs.  We have them at least once a week.

Serves: 8

Preparation time: 20 prep, 90 min cook

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