Ingredients
-
1
-
4
-
1
-
1
-
1
-
1 1/2
-
1
-
3/4
-
2
-
1
-
3/4
-
1/4
-
2
-
1 1/2
-
1
Directions
Tofu Veggie Balls, This Moosewood restaurant recipe could be a topper for spaghetti and marinara, a filling for a meatball sub or a bite-sized appetizer , Although, I didn’t have any walnuts and used a mixture of cashews and almonds instead, we loved these and I will certainly be making them again The mixture was a little wet so I plopped spoonfuls on my baking sheet instead of forming them into balls They came out looking a little like cookies, which didn’t bother me at all, , This Moosewood restaurant recipe could be a topper for spaghetti and marinara, a filling for a meatball sub or a bite-sized appetizer
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Saut the Garlic, Onion, Carrot, Pepper, Basil, Fennel and Oregano in the Oil For 10 Minutes or Until Tender. |
|
3
Done
|
in a Large Bowl, Beat the Eggs, Then Add All Other Ingredients Except the Tofu. |
|
4
Done
|
Mash the Tofu and Add It to the Other Ingredients; Mix Well. |
|
5
Done
|
Form the Mixture Into 1 1/2-Inch Balls. |
|
6
Done
|
Place on a Greased Baking Sheet and Bake For 20 to 30 Minutes at 350f or Until Golden Brown. |
