Ode To Magic Carpets Tofu Meatballs Recipes

ITALIAN TOFU MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
• Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
• Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
• Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.

ODE TO MAGIC CARPET'S TOFU MEATBALLS

Steps:

• Remove the tofu from its package and discard the liquid. Wrap the tofu in a few paper towels, place on a plate, and rest a heavy pan or cast iron skillet on top for 30 minutes. Unwrap the tofu and set aside.
• Preheat the oven to 350°F.
• In a large mixing bowl, combine the drained and pressed tofu, egg, bread crumbs, onion, herbs, and spices, mixing well with your hands until thoroughly combined. Form the tofu into balls the size of golf balls and arrange in a single layer in a baking dish. Transfer to the oven and bake for 20 minutes.
• Remove the dish from the oven and increase the heat to 450°F (or preheat the broiler, if you have one). Spoon the tomato sauce over the top of the meatballs and sprinkle with the Parmesan. Place the dish back in the oven and continue to cook until the cheese has just melted and is lightly browned, 3 minutes. Remove from the oven and serve with the rice or pasta.

MAGIC MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• In a large, shallow bowl, mix, by hand, the ground beef and ground sausage.
• Add the beaten egg and continue to mix thoroughly.
• In a small bowl, combine quick-oats, oregano, basil, onion, and garlic.
• Add the oat mixture to the meat and continue to mix.
• When these ingredients are thoroughly mixed, knead the meat until it is soft and pliable.
• Separate into amounts about the size of ping-pong balls. Roll each ball between your palms and place in rows in a 13x9-inch glass baking dish.
• Cover dish with aluminum foil and bake at 350 for 45 minutes.
• After 45 minutes, uncover dish, carefully drain grease from the dish, then pour sauce over meatballs. Sprinkle with mozzarella cheese if desired. Cover and return to oven.
• Bake for an additional 30 minutes. After baking, let sit for 5 to 10 minutes. Serve over cooked spaghetti or other pasta of your choice, or serve on Italian bread.

TOFU MEATBALLS WITH NO FAT ADDED

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone liner or parchment paper.
• Place tofu in a large bowl; crumble into small pieces using a pastry blender. Add cornmeal, rolled oats, oat bran, ground flax seeds, Dijon mustard, steak seasoning, soy sauce, Worcestershire sauce, paprika, oregano, liquid smoke, brown sugar, and black pepper.
• Place grated mushrooms in a large skillet over medium heat; cook and stir until they soften and release their liquid, 3 to 5 minutes. Add to tofu mixture in the bowl; stir well to combine.
• Place onion and garlic in the same skillet; cover and cook until softened, about 5 minutes. Stir into tofu mixture in the bowl.
• Place parsley in the skillet and cook, covered, until wilted, 3 to 5 minutes. Mix into tofu mixture. Add enough wine to make the mixture moist enough to shape into balls. Arrange balls on the lined baking sheet.
• Bake meatballs in the preheated oven until browned and crisp on the outside, about 1 hour.

ITALIAN TOFU MEATBALLS

Steps:

• Preheat oven to 350.
• Drain tofu well and cut into several large cubes. Put the tofu into food processor with garlic cloves and grind until combined. Put tofu mixture into a bowl and mix with the ricotta, egg, parmesan (if using) and gradually add breadcrumbs until you get a workable consistencey- you may need less or more. Mix thoroughly and add salt (about 1/2 teaspoons or so) and fresh pepper. Form balls out of the mixture (about 1.5 inches) making sure they are held together well and roll in the remaining breadcrumbs (if you need more breadcrumbs just use more).
• Grease a baking sheet and place the tofu balls on the sheet. Bake for 35-45 minutes, until form, carefully turning halfway through.
• Serve as is, with tomato sauce, pesto or my favorite -- over spaghetti.