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All public Recipes -> Dinner -> Sandy's Italian Tofu Balls

Sandy's Italian Tofu Balls

By: F T.

Description:
Time:	1 hr 20 min (10 min to prepare, 1 hr 10 min to cook)
Meal type:	Dinner
Ethnicity:	Moroccan
Number of Servings:	4
Ingredients:
2 each x 16oz blocks of firm or extra firm tofu (or one of each), Roughly 1 1/2 cups of 1 each heaping tablespoon powdered egg replacer, About 1 1/2 tablespoons (six to ten sh 1 tablespoon nutritional yeast 1/2 quarts pasta sauce
Directions:
1. Lightly oil a full-size baking sheet, and begin preheating oven to 350. 2. Rinse, drain, and squeeze dry the tofu, crumble it into a large mixing bowl, then mash it into an even - but not extremely fine - consistency, using a sturdy fork. Sprinkle on the tamari, and mix it in with the fork. Add the other seasonings and the yeast, while continuing to mix the tofu without mashing it further. Taste it several times; you want it to taste mildly salty, and for the flavor of the seasonings to be present, but not overwhelming. 3. Stir in the flaked or minced onion, and the egg replacer. Then add about 2/3 of the bread crumbs, first mixing them in with the fork, then with your (slightly moistened) hands. First squeeze it through your fingers repeatedly, then press the mixture firmly into the bottom of the bowl with your knuckles. While doing this, add enough bread crumbs to make the mixture form readily into firm balls, without being wet or doughlike. If you add too much bread and it gets dry and crumbly, sprinkle in a little water. If it's still a little wet and you are out of bread, add a little more egg replacer or some cornstarch or potato starch. 4. Form the mixture into balls. They can be small (about 1") or medium size (about 1 1/2"). Larger ones are possible, but are likelier to end up underdone in the middle. Place them on the baking sheet. They can be close together, but not touching. 5. Bake at 350 degrees for about 45 minutes (small) to 1 hour (medium). The tofu balls should be well browned, especially if you are omitting the last two steps, but not burned looking. You can turn them after 1/2 hour, but it isn't absolutely necessary. 6. Let the balls cool for about 20 minutes, them place them in a large covered frying pan that has been coated with canola oil, olive oil, or a mix of the two, and preheated. Gently saute them for about 15 minutes, turning them frequently. 7 Add enough tomato sauce to completely cover the balls, then cover and simmer them for one hour, gently stirring them occasionally. They are ready to eat at this point, but for the best flavor, let them sit in the sauce, in a glass bowl or steel pan, in the refrigerator overnight. They freeze fairly well.
Notes:
For lowfat tofu balls, try omitting step #6, but not step...

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