Name: Tofu Meatless Meatballs
Ingredients: 1 pack organic extra-firm tofu; 1 bunch of your favorite green vegetable (I personally love these with spinach, or with a mix of bok choy and sawi (choy sum)); 1 cup breadcrumbs (add more if needed); 1 egg (or egg substitute (flaxmeal and water)); 1/4 cup (Parmesan cheese); 1 tablespoon Chives; to taste Extra-virgin olive oil to taste (If you are using spinach as your green, use butter instead of oil); to taste Salt; to taste Pepper

Tofu Meatless Meatballs

Need description from Alice.

Ingredients

1pack organic extra-firm tofu
1bunch of your favorite green vegetableI personally love these with spinach, or with a mix of bok choy and sawi (choy sum)
1cup breadcrumbsadd more if needed
1 eggor egg substitute (flaxmeal and water)
1/4 cupParmesan cheese
1tablespoon Chives
to taste Extra-virgin olive oil to tasteIf you are using spinach as your green, use butter instead of oil
to taste Salt
to taste Pepper

Instructions

Rinse the vegetables and preheat oven to 425 F.
Sauté the vegetables in oil or butter, and then puree them with the immersion blender (this is my trick to serve Catherine her greens).
Mash the tofu like you would do for mashed potatoes and mix in a bowl with the pureed vegetables, the eggs, the cheese and the bread crumbs. Sat to taste and add enough bread crumbs to form a thick enough dough to make meatballs. I use unflavored whole wheat breadcrumbs or I make my own with stale bread that I have forgotten to eat.
Form meatballs and place on a baking sheet.
Bake for 15-20 minutes.
These meatballs can be also made with zucchini. They keep in the fridge for 3-4 days and in the freezer up to 3 months. For what is worth, Catherine loves them.
You can substitute tofu with tempeh, but this has to be cooked before mashing, because it can be too bitter. You can either steam, boil, or sauté. Then follow recipe as per above.