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Fuhrman's Tofu Spinach Meatballs

Monday, October 28, 2013

These have lots of ingredients! They sound good emoticon but I don't know if I can get everything on hand the same day! chris emoticon

Tofu Spinach Meatballs

Serves: 4 Preparation Time: 20 minutes


10 ounces frozen chopped spinach, kale or collards, thawed and squeezed dry
1 (14 ounce) package extra-firm tofu, drained and pressed
1/2 cup nutritional yeast (see note)
2 tablespoons pine nuts or almonds, chopped
4-6 tablespoons chickpea, oat or whole wheat flour
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon Mrs. Dash or to taste
2 tablespoons ground flax seeds
2 tablespoons water
1 cup whole wheat panko bread crumbs
1 1/2 cups low sodium or no-salt-added pasta sauce
1/4 cup non-dairy mozzarella

Place spinach (or kale or collards) in a large bowl and separate it with your fingers. Crumble the tofu into the bowl. Add the nutritional yeast, nuts, 4 tablespoons of the flour and the seasonings. Combine ground flax seeds with water to form a paste. Add to the spinach-tofu mixture and mix together to form a dough. Add additional flour as needed if mixture seems too wet.
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