Spaghetti and Tofu balls

December 7, 2011 at 1:34 pm 1 comment

Ah! After a real long time… I still am not sure if I will keep my pace again. But I’m definitely going to try and keep every bit of it up. My life now has changed completely. With a little one who needs constant attention, cooking has become more of a tummy-filling thing. I still take time out to try out lots of new dishes but just not enough time to post them and keep track. Anyways, this Tofu balls has been on my to-do list for a long time and never had that go to try them once, until that day when we really wanted to eat something very different and not the usual pasta with sauce. Just got terribly bored and sick of it. This tofu balls is now our favorite which is yummy, filling, crisp with oodles of flavor.

For the tofu balls:
1/2 onion
1/2 block firm tofu
1/4 block paneer (Or replace with tofu itself)
1/4 cup toasted walnuts
2 big garlic pod chopped
pinch of italian seasoning (dried or fresh)
pinch of parsley (dried or fresh)
salt
pepper
1/2 tsp dijon mustard
1/2 tsp low sodium soy sauce
Olive oil
Bread crumbs about 1 cup

Tomato sauce 4 cups (Home made or store bought)
Sphagetti cooked as per directions on the box.

Method:
1. Add about 2 tbsp of oil to the pan and when hot, add garlic and saute. Then add onions and saute until translucent. Add the soy sauce and simmer for a minute and cool and grind.
2. Take the tofu block and pinch small balls and keep squeezing excess water until they become tad dry.
3. In a large mixing bowl, add the tofu, onion mixture, toasted chopped walnuts, dijon mustard, crumbled paneer, seasonings and check for salt and pepper.
4. Mix them well and if you like just run them in a blender until well incorporated. Add the bread crumbs and mix well until you can start forming a firm ball.
5. Brush them olive oil, and broil them in a 425 deg oven for about 20 minutes, turning them once in between.
6. If you like, cook them in a square baking dish, and towards the end (when 5 minutes left), add about 2 cups of sauce until the balls submerge and return to the oven and cook for another additional 10 minutes.

For the pasta:

1. Cook the spaghetti as per directions on the box.
2. Drain and heat a pan with about 1 cup of the sauce. Add the pasta and cook them for about 2 minutes swirling in between.
3. Transfer pasta to a plate and serve with tofu balls and pour sauce on top.

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Entry filed under: Everyday Recipe, World Cuisine. Tags: , .

Radish Curry Red velvet Cake

1 Comment Add your own

  • 1. Lynne @ CookandBeMerry  |  January 24, 2012 at 6:18 pm

    Thank you for stopping by my blog and for your nice comment. I’m glad my cookies turned well for you. I’m going to go look around your blog now. This recipe looks really delicious.

    Reply

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