This dish can be vegan by omitting the cheese and making sure the bread crumbs contain no animal products.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2006
Drain tofu. In food processor, pur?tofu with parsley until crumbly. Add bread crumbs, tahini, soy sauce, mustard, pepper and garlic; pulse to combine. Scrape into bowl; roll by 1 tbsp (15 mL) into balls. (Make-ahead: Cover and refrigerate in single layer on waxed paper-lined baking sheet for up to 24 hours.)
In large nonstick skillet, heat half of the oil over medium heat. In batches and adding remaining oil as needed, fry balls, stirring often, until golden, about 8 minutes. Transfer to rimmed baking sheet.
In large saucepan, heat spaghetti sauce until steaming. Add tofu balls; simmer until heated through, 5 minutes.
Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, 8 to 10 minutes. Drain and pour onto platter; spoon sauce over top. Sprinkle with Parmesan cheese (if using).
Nutritional facts <b>Per serving:</b> about
- Sodium 1284 mg
- Protein 18 g
- Calories 516.0
- Total fat 16 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 77 g
- Iron 46.0
- Folate 75.0
- Calcium 22.0
- Vitamin A 44.0
- Vitamin C 72.0