Spaghetti and Tofu Balls
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 516 |
| pro | 18 g |
| total fat | 16 g |
| sat. fat | 2 g |
| carb | 77 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 22 |
| iron | 46 |
| vit A | 44 |
| vit C | 72 |
| folate | 75 |
This dish can be vegan by omitting the cheese and making sure the bread crumbs contain no animal products.
Ingredients
Preparation
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).
Source : Canadian Living Magazine: May 2006
- Keywords : Main Course; Vegetarian; Heart-healthy; Tofu; Spaghetti;
Related content
-
Yellow Tomato Salad with Shallots and Lemongrass
Fresh pale green lemongrass gives a wonderful lemony scent and flavour to dishes but must be...
-
Gardener's Pie
A tasty and balanced vegetarian dinner the whole family will love.
-
-
Salmon en Papillote with Fennel and Roasted Peppers
Serve with: Scalloped potatoes. Fatty fish, such as salmon, are rich in omega-3 fatty acids,...
