Tuesday, February 3, 2009

Tofu Balls and Chickpea Sauce

These Baked Tofu Meatballs are from Toni Fiore's Totally Vegetarian. I didn't think I would like them. The raw mix didn't taste good, because it has a few bitter ingredients in them (ground walnuts, wheat germ, and parsley. But when baked, they were delicious! Funny, with some other things I have made, I have loved the raw mix and not liked the cooked version.

The sauce is just a marinara with chickpeas added, but I used up some grape tomatoes that were on the brink, and they made the sauce super sweet. I think a meatball sub will work for the leftovers!


Ricki said...

Funny how flavors can change so dramatically when things are cooked. These do look great!

Anonymous said...


the classic book "Tofu Cookery" by Louise Hagler has a recipe for tofu spaggeti balls that look just like your picture! Except she has no chickpeas. Very nice :) I made it myself a few weeks ago.
I enjoy reading your blog.
Best wishes.

River said...

They look so yummy! I think I could eat those straight up as a snack with no pasta!

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