Tofu Meatballs With No Fat Added
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Cornmeal1 cup
Rolled Oat1 cup
Oat Bran1 cup
Flax Seed (ground)2 tbsps
Dijon Mustard1 tbsp
Soy Sauce2 tsps
Paprika (smoked)1 tsp
Oregano (dried)1 tsp
Liquid Smoke1 tsp
Brown Sugar1 bunch
Parsley (minced)Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Line a baking sheet with a silicone liner or parchment paper
3
Place tofu in a large bowl; crumble into small pieces using a pastry blender
4
Add cornmeal, rolled oats, oat bran, ground flax seeds, Dijon mustard, steak seasoning, soy sauce, Worcestershire sauce, paprika, oregano, liquid smoke, brown sugar, and black pepper
5
Place grated mushrooms in a large skillet over medium heat; cook and stir until they soften and release their liquid, 3 to 5 minutes
6
Add to tofu mixture in the bowl; stir well to combine
7
Place onion and garlic in the same skillet; cover and cook until softened, about 5 minutes
8
Stir into tofu mixture in the bowl
9
Place parsley in the skillet and cook, covered, until wilted, 3 to 5 minutes
10
Mix into tofu mixture
11
Add enough wine to make the mixture moist enough to shape into balls
12
Arrange balls on the lined baking sheet
13
Bake meatballs in the preheated oven until browned and crisp on the outside, about 1 hour