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!

4 comments:

Ricki said...

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

Anonymous said...

Susan,

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.
Maria

River said...

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

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