Neva’s Tofu Walnut Balls with Sweet & Sour Sauce
- 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
- 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.)
- Blend tofu with water and Liquid Aminos in blender; add to the bread crumb mixture in the bowl and mix well.
- 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
- 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
- Place all ingredients in blender and blend for a few seconds, just enough to chop onion and pepper, but not puree.
- Pour into saucepan and bring to a boil; reduce heat simmer for about 10 minutes.
- 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