Neva’s Tofu Walnut Balls with Sweet & Sour Sauce

Neva’s Tofu Walnut Balls with Sweet & Sour Sauce

 

Ingredients:

  • 2 cups soft breadcrumbs or rice
  • ¾ cup finely chopped walnuts
  • ½ cup diced onions (or ¼ cup dried onion flakes)
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon Veg-Sal or Lawry’s Seasoning Salt
  • 1 teaspoon Italian Seasoning
  • 2 teaspoons McKay’s Chicken-Like Seasoning
  • 16 oz. brick extra-firm tofu
  • ½ cup water
  • 2 tablespoons Braggs Liquid Aminos

 

Directions:

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

(Hint: Make breadcrumbs out of slices of bread in your food processor or blender. 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.)

  1. Blend tofu with water and Liquid Aminos in blender; add to the bread crumb mixture in the bowl and mix well.
  2. Place in mounds* on a nonstick or oiled cookie sheet. If desire, flatten balls into small patties. Bake at 350 F degrees for 30 minutes or until golden brown on top and bottom.

4.   Serve with Sweet and Sour Tomato Sauce (recipe below), spaghetti sauce or gravy. Keep a bagful of these “meatballs” in your freezer, and you will find endless  uses for them. They are great just plain.

*(Hint: The easiest way to make these is with whatever size  ice cream scoop you like. The mix should be quite moist-too wet to make balls with your hands. The dryness of your breadcrumbs 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, moister, and superior product.)

 

Note: Sweet and Sour Tomato Sauce is on the page following this recipe.

 

Neva’s Sweet and Sour Tomato Sauce

 

Ingredients:

  • 3 cups pineapple juice
  • 14 ounce can diced tomatoes or stewed tomatoes
  • ½ cup tomato paste or puree
  • 1-2 tablespoons honey (optional)
  • 1 onion, cut in fourths
  • 1 green pepper cut in fourths
  • 3 cloves garlic, minced
  • 1 teaspoon basil
  • 1 teaspoon salt (or less to taste)
  • 1 tablespoon onion powder
  • 3 tablespoons cornstarch

 

Directions:

  1. Place all ingredients in blender and blend for a few seconds, just enough to chop onion and pepper, but not puree.
  2. Pour into saucepan and bring to a boil; reduce heat simmer for about 10 minutes.
  3. Mix about 3 tablespoons cornstarch in a small amount of water and slowly stir into the simmering sauce until it is as thick as you like it.

 

From the kitchen of Neva Brackett – 7 Secrets Cookbook

 

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