Tofu Meatballs
1 package (14 ounces) extra firm tofu, pressed
1/4 cup walnuts, chopped
3/4 cup vegan cornflake crumbs
2 tablespoons Bragg's amino acids or soy sauce
1 tablespoon dried parsley
2 teaspoons garlic salt
(or 1 teaspoon garlic powder + 1 teaspoon sea salt)
1/4 cup corn starch
1/4 cup nutritional yeast
2 tablespoons coconut oil (or other frying oil)
1. Crumble the tofu, and combine with walnuts, cornflakes, Braggs, parsley, and garlic salt. Use your hands to mix the ingredients thoroughly.
2. Shape mixture into balls, hearts, or whatever shape you want. Mix together the corn starch and nutritional yeast on a large plate.
3. Roll the tofu shapes into the mixture. Heat coconut oil in a large frying pan on medium heat. Saute the tofu shapes until all sides are brown (about 10-15 minutes, depending on size).
Source of recipe: I wrote the recipe. Follow my blog for more yummy recipes or to post comments about this recipe please. http://runningonveg.blogspot.com/
SO HOW'D IT GO?
Yum!! I made these last night to go along with pasta that needed a protein. I followed the recipe pretty much exactly, using Bragg's. They were just what our dish needed, and my boyfriend LOVED them. I would note that, despite being delicious, they didn't really taste "meatball"-like, so if people are really looking for a meatball emulator they may want to look elsewhere. The other thing is that the taste of the Bragg's was a little strong for my taste, and I might reduce it a little next time.
Thanks for a great recipe!! I think I'm very likely to make these again. And the ingredients are conveniently all ones I usually have around!
Super, super cute meatballs! :)>>>
You're making me blush ::)
Super, super cute meatballs! :)>>>