3 cakes soft tofu (about 12 ounces each)
3 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 large carrot, grated
1 green pepper, finely chopped
1 1/2 teaspoons dried basil
l tablespoon ground fennel seeds
3/4 cup walnuts, finely chopped
1/4 cup chopped fresh parsley
4 1/2 teaspoons Dijon mustard
1 1/2 tablespoons dark sesame oil
3 tablespoons tamari soy sauce
Freshly ground pepper to taste.
Preheat the oven to 350 degrees. Place tofu between two weighted cookie
sheets and set aside for about 20 minutes.
In a skillet, heat the oil and saute the vegetables and the herbs for 10 minutes,
or until tender. In a large bowl, lightly beat the eggs, then add the remaining
ingredients. Mash the pressed tofu either with a potato masher or your hands
and add it to the bowl, along with the sauteed vegetables. Stir well: the mixture
should be firm enough to form into balls.
Using your hands or 2 spoons, pat the mixture into 1 1/2 inch balls and place
on an oiled baking sheet.
Bake for 20 to 30 minutes, or until dark brown and firm.
This should yield three to four dozen meatballs.
Even meat lovers will enjoy this.