K.J. (kaoticspiral) wrote in vegancooking,

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tofu pasta balls & sauce

Tofu pasta balls, half-homemade sauce, and spagetti.

1 pkg tofu
1/2 C (or more) bread crumbs
1 tbsp oil (might be able to omit this)
fresh onion, diced

wheat flour
bread crumbs
(mix together a little at a time)

1. Combine first set of ingredients. I'd suggest using firm tofu. I used silken because that's what I had in the house and the balls didn't always keep shape. I used a wire wisk to blend things together and mash up the tofu. Herbs & onion are up to you. I used a whole med. sized onion.
2. Form balls and try to keep the onion pieces from sticking out.
3. Roll in the coating.
4. Fry in oil or cook on a cookie try sprayed with cooking spray. I tried to fry mine and it worked alright but my mom said I could have also cooked them in the oven.

1 can diced tomatoes (can size depends on how much you want to make)
fresh onion, diced
pepper, diced
water chesnuts, quartered (or whole if you want)

you can also add:
squash, zuchinni, mushrooms, eggplant

1. Cook in a pot or in a slow cooker and stir.

The pasta ball recipe is my own. I didn't like the ones I found on PPK so I took a few ideas from each and come up with that. My mom says they taste a little like stuffing but I like them. The fresh onion adds a lot of flavor. I'm sure you can add things like mushrooms and other chopped pieces of veggies. My only problem was keeping them together and then cooking them. I tried olive oil - I would not suggest it - veg. oil cooks them a lot better.

The sauce is basic. I didn't have enough tomatoes to make a sauce so I used canned ones. Homemade sauce with squash & zuchini is especially good.

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After they were cooked. Some fell apart, some stayed together.

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Cunky & thick

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Spagetti, sauce, balls, cottage cheese w/ tomato
Tags: -pictures of food, pasta, tofu-silken
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