Tofu Wheat-balls

Meat balls, wheat balls… these are tofu wheat gluten balls which do not taste like ground beef but are satisfying, hearty and a change of pace from regular protein substitutes. Easy to make, these wheat balls will keep for up to a week and freeze well if there is any left over. Serve with pasta and loads of garlic bread.

Tofu Wheat-balls

  • 1 pkg medium firm tofu drained overnight and crumbled
  • 1/2 raw walnuts, minced
  • 3 green onions
  • 4 cloves of garlic two minced, two grated
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes
  • 1 tbsp Italian seasoning
  •  salt and pepper to taste
  • 1-2tbsp of low salt soy sauce
  • 1 tbsp each sesame, olive oil
  • 1/4 cup of vital wheat gluten
  • 2 tbsp whole wheat flour
  • 2 tbsp tomato paste

Method

Rinse and drain tofu overnight. If you are not sure how to do that I’m about to tell you so write it down or commit it to memory.  All you have to do is gather a few things, build a tofu sandwich and walk away. First up -rinse the tofu. Then pat dry. Place a bunch of folder paper towel on a small plate, over that lay a clean dish towel, then ste tofu on top. Fold the tea towel on top of the tofu add more folded paper towel then sandwich with one more small plate. If it’s firm tofu you can even set a can of beans or tomatoes on top and leave in the fridge overnight. If it’s medium tofu it may crack if you put to much weight on it. If the shape of the tofu doesn’t matter that is fine but if you want perfect rectangles and you are using medium tofu then back off with the weights.

Preheat oven to 325F.

The next day prepare your walnuts mixture. Dice raw walnuts into small pieces, mince two cloves of garlic, and heat a medium fry pan over medium heat. Heat up olive and sesame oil then add garlic, walnuts and half the paprika and Italian seasoning.  You want to toast the nuts but watch that you don’t burn the garlic or the walnuts it takes about 5 minutes. The paprika will give it a smoky flavor and gorgeous color. Season with salt and pepper. Set aside.

 

Crumble tofu into a medium sized bowl. Add two cloves of grated garlic, all of the green onion thinly sliced, soy sauce, tomato paste flour and vital wheat gluten. Spice it up with all red chili flakes, half the smoked paprika and half the Italian seasoning.  Add nut mixture and mix well with your hands. Add salt and pepper to taste, I like a lot of pepper but the soy gives a lot of salt so taste as you go.

 

Prepare a cookie sheet with parchment paper. Using a tablespoon measure out walnut sized clumps of dough and roll in your hand. Place on cookie sheet and repeat. This will make 15 wheat balls 1″+1/2″ diameter, if you like them smaller you will get more.

 

Bake in the oven for about 30 minutes. They will brown up well. I like to let them cool then reheat them in tomato sauce  and serve over pasta.

 

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