04 August 2011
They remind me of fritters...
I expanded my partial vegetarian diet to try out this recipe for tofu balls. I found the link through a newsletter I get through Care2. Looking down the list of ingredients I was intrigued. Tofu, onion, soy sauce, bread crumbs, fresh basil...and peanut butter. So, me being me said, "I must try these!!!" So try them I did...
The recipe can be found HERE on a vegan blog call "Post Punk Kitchen."
I chopped the onion in the food processor and then added everything but the breadcrumbs. I mixed those in by had once everything was blended together. Then I put it in the fridge to set over night. I knew I'd need help rolling it into balls since it's so hot out right now.
Speaking of hot, how insane am I for deciding to cook something that requires boiling pasta and frying the tofu balls in hot oil? It's been so warm this week! I must really have been intrigued by this recipe!
Anyway...
I chose to roll the tofu balls in cornmeal before adding them to the skillet (in which I blended olive and sesame oil). They were best eaten right away...nice and crunchy on the outside while soft on the inside.
Yummy Yummy Yummy
The night before I had also made up some quick tomato sauce with oregano, basil, garlic, onion (leftover from the shitake spread) and oregano. I just let it simmer away while I was in the other room watching True Blood.
When eating as leftovers, I added some sauteed dandelion leaves and dulse flakes. It upped the YUM and the health factor!
I would definitely make these again, perhaps with oregano instead of basil and wheat flour instead of cornmeal to switch it up. They completely surprised me with how delicious they are and how well they went with a tomato sauce! The protein in the peanut butter gave me a little boost just when I needed it.
XO