Tofu-Walnut Balls

by | Jan 2, 2018 | Entrees

2 cups of soft bread crumbs

3/4 cup finely chopped walnuts

1/2 cup quick oats

1/2 cup finely diced onions (or 1/4 dried onion flakes)

1/2 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon Vege-Sal

1 teaspoon Italian Seasoning

2 teaspoons Chicken-Like Seasoning

16-ounce brick tofu

1/2 cup water

2 tablespoons Bragg Liquid Aminos

1. Place bread crumbs, walnuts, oats, onions, and seasonings
in a large mixing bowl.

Hint: Make bread crumbs out of slices of bread in your blender
or food processor. Next whiz the walnuts into fine pieces about
the size of coarse meal. If using a food processor, the onion
can be finely chopped too.

2. Blend tofu with water and Liquid Aminos in blender; add to the
bread crumbs mixture in the bowl and mix well.

3. Place in mounds on an oiled cookie sheet. If desired,
flatten balls into small patties. Bake 340˚F for 30 minutes or until
golden brown on top and bottom.

Hint: The easiest way to make these is with an ice-cream scoop
(large, medium, or small – whatever size you like). The mix should
be quite moist – too wet to make balls with your hands.
The dryness of your bread-crumbs will make a difference – add more
water if they seem too dry. A dry mix makes a heavier, drier product,
whereas a moist mix results in a lighter, more moist, and superior product.

4. Serve with Sweet and Sour Tomato Sauce or pasta sauce.

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