Tofu Nut Balls Recipes

VEGAN TOFU MEATBALLS

Steps:

• Preheat oven 350 degrees F. Grease baking sheet or parchment lined baking sheet and set aside. Make breadcrumbs by blending 1-inch pieces of bread in a blender or food processor, scoop breadcrumbs into a large mixing bowl. Stir in walnut, sage, oregano, and basil.
• In a food processor or blender, place tofu, liquid amino's, nutritional yeast flakes, tapioca starch, onion powder, garlic, and sea salt and process.
• Pour blended mixture into the bowl with seasoned breadcrumbs and mix well. Form into balls and bake for 30 minutes turning meatballs after 15 minutes. Transfer tofu meatballs to a serving dish and spoon sweet and sour sauce over the tofu meatballs and serve.
• In a medium saucepan add pineapple juice, tomato sauce, sugar, tapioca starch, onion, garlic and sea salt, whisk.
• Heat sauce over medium-high heat until it comes to a boil. Whisking constantly, reduce heat and simmer until sauce thickens.

TOFU WALNUT "MEATBALLS" (VEGAN)

Steps:

• Mix first 4 ingredients in a large bowl.
• Add seasonings and mix until combined.
• Drain tofu and crumble with hands into the meatball mixture, mix.
• Add soy sauce and mix until all ingredients are incorporated.
• With clean hands, roll about a tablespoon's worth of mixture into a ball. If it is too dry to stick together, up to 1/2 cup water can be added. (I don't ever have to add water.).
• Continue to roll mixture into balls, and place onto a greased baking sheet, an inch or two apart. I use a cookie dough scoop to get mine a uniform size.
• Bake at 350 for 30-40 minutes (depending on size), until nicely browned.
• Cool and transfer to container or bag for freezing, or serve hot as desired.
• (These work well as appetizers, or as part of a main dish with barbecue sauce, brown gravy, vegan stroganoff sauce, or Asian sauces.).

TOFU NUT BALLS

Steps:

• Place oats and pecans in a blender or food processor and process until finely ground.
• Remove to a large bowl.
• Add garlic, sage, oregano, salt, pepper, and lemon juice to bowl.
• Process tofu and water in blender (or processor) until smooth.
• Add to bowl with other ingredients and stir until mixture holds firmly together.
• Shape into 1.
• 5 inch balls.
• Heat a little bit of olive oil in a non-stick skillet and skillet fry balls until reaching the desired level of brownness on all sides.
• Adding more oil if needed.
• Remove to brown bags or newspaper covered paper towels.
• Place in a baking sheet and bake at 350 for 30 minutes or until done in the middle.
• I sometimes skip this step and just flatten the balls slightly, so they will cook well on top of the stove.
• Yields about 16 balls.
• Serve over pasta cooked just al dente with some nice tomato sauce or as an appetizer.