Move over falafel. My tofu neatballs are perfect party food. Make ahead of time and freeze. The secret is to bake them first and then stir fry at a fraction of the oil. Big hit in my Hide the Tofu Class.
Rinse the tofu first. Want to use your frozen tofu? Read my book.
Prep Time: 20 minutes
Makes: 24 balls
Ingredients:
1 lb. extra firm tofu, crumbled
2 tbsp. soy sauce
1 tsp. mirin
3 cloves garlic, minced
¾ cup whole grain bread crumbs
⅓ cup freshly grated Parmesan cheese
¼ cup chopped, fresh sage
1 tsp. dried oregano
1 tsp. basil
2 eggs, lightly beaten
2 tbsp. flax seeds, ground
6 tbsp. water
2 tbsp. olive oil
Method:
- In a bowl, mix together tofu, soy sauce, mirin and garlic; let stand for 5 minutes.
- Stir in bread crumbs, cheese, sage, oregano, basil and eggs.
- Add water to ground flax. Wait 2 minutes. Add to mixture.
- Shape heaping tablespoons into tightly packed balls.
- In a large skillet, heat oil over a medium-high heat; brown balls on all sides, about ten minutes.
- Bake instead in preheated 350 degree oven for 10 minutes. Use cookie sheet lined with parchment paper.
