Besides the actual combination of ingredients, another good idea he had was to pre-bake the little guys in mini-muffin tins, so we'd be sure that they maintained a spherical shape:
While he was working on the meatless-balls, I put together a saucy mixture of sauteed onions and garlic, Portuguese kale (from our Harmony Valley CSA box), and tomato sauce:
Once the balls came out of the oven, we mixed it all together:
And then serve the yummy mixture over spaghetti mixed with bowties, along with the last of our garden tomatoes:
Here's our best attempt at a recreation of the recipe, to share with all of you:
Tofu-Walnut Meatless Balls
1 large onions, diced
2 cloves garlic, minced
1.5 cups mushrooms, chopped
herbs, to taste (basil, oregano, sage)
16 oz tofu
~2/3 cup walnuts
~ 1/3 cup wheat germ
~1/4 cup Progresso bread crumbs
1 tablespoon soy sauce
1.5 tablespoon olive oil
1/2 teaspoon liquid smoke
1.5 tablespoon ketchup
1 tablespoon of your favorite hot sauce
- Saute onions and garlic in oil on medium heat, until beginning to soften and turn golden.
- Add mushrooms and herbs and saute until softened, about 10 minutes more.
- Meanwhile, combine remaining ingredients (tofu through hot sauce) in food processor and pulse until it achieves a uniform consistency.
- Combine sauteed vegetables with tofu mixture in a large bowl. Mixture should be wet and pretty soft, but not runny. Add more wheat germ/bread crumbs if it seems runny.
- Fill greased mini-muffin tin with mixture. If you don't have such a tin, you can just try to form balls from the mixture and place it onto a greased baking sheet, an inch apart. You'll probably have to do this the remaining balls, even if you use a muffin tin anyway.
- Bake the meatless-balls at 375 F until brown and firm, about 35 minutes. Break one open to make sure it's no longer wet on the inside.
- Combine with your favorite veggies and sauce, and serve over pasta. Delicious!