Vegetarain Spaghetti Balls

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Vegetarain Spaghetti Balls

 

3/4 pound soft or firm tofu, drained

1 small onion, minced

1/2 cup bread crumbs

1-1/2 Tablespoons unsweetened peanut butter

2 Tablespoons tamari soy sauce

1 Tablespoon spring water

1/4 cup fresh parsley, chopped fine, or 2 Tablespoons dried parsley flakes

1 clove garlic, pressed or minced

1/2 teaspoon dry mustard

pinch of ground black pepper

oil for browning

 

Mash the tofu well. Mix in all the other ingredients except the oil, and mix

with a wooden spoon or your hands until well blended. Heat a heavy skillet

coated with oil. Shape the mixture into small logs or patties and brown all

sides over medium heat. Drain on paper towel and serve on pasta topped with

your favourite tomato sauce.

Makes 4-6 servings.