Spaghetti and Tofu Balls
This dish can be vegan by omitting the cheese and making sure the bread crumbs contain no animal products.
Servings: 6
Ingredients:
| 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 | 1.284 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 46% |
| vit A | 44% |
| vit C | 72% |
| folate | 75% |
-
1 pkg (350 g) firm or extra-firm tofu
1/3 cup (75 mL) chopped fresh parsley
1-1/2 cups (375 mL) dry bread crumbs
2 tbsp (25 mL) tahini or almond butter
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) pepper
2 cloves garlic, minced
2 tbsp (25 mL) vegetable oil
Easy Spaghetti Sauce or 4 cups (1 L) tomato pasta sauce
12 oz (375g) spaghetti
1/3 cup (75 mL) grated Parmesan cheese (optional)
Preparation:
Drain tofu. In food processor, purée 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
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