Spaghetti and No-Meat-balls
Spaghetti and No-Meat-balls
Potatoes, Pastas and Grains
Ingredients
- 4 tablespoons Fustini's Tuscan Herb olive oil
- 3/4 cup finely diced onion
- Kosher salt & freshly ground black pepper
- 2 cups thinly sliced mushrooms
- 3 garlic cloves, roughly chopped
- 1/4 teaspoon red pepper flakes
- 7 oz of extra-firm tofu, drained, crumbled
- 2 large eggs
- 1/4 cup dry bread crumbs
- 1 tablespoon finely chopped parsley leaves
- 1/2 cup all-purpose flour
- tomato sauce/marinara for serving
- pasta/spaghetti for serving
Directions
- In a medium skillet over medium heat, warm 2 tablespoons of olive oil. Add the onion and a pinch of salt. Cook until softened, about 3 to 5 minutes. Add the mushrooms, garlic, and red pepper flakes. Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their juices and are lightly caramelized about 4 to 5 minutes.
- Transfer the vegetables to the work bowl of a food processor. Add the tofu, egg and 1/2 teaspoon of salt and pulse to combine. Add the bread crumbs and parsley and pulse to combine again. Scrape the mixture into a bowl and season with plenty of freshly ground black pepper.
- Spread the flour on a plate. Moisten your hands with water and form the tofu mixture into a 1 1/2-inch ball, repeat with the remaining mixture. Lightly coat the balls in flour and put them onto a baking sheet or large plate. In a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil.
- Add the balls and cook them until browned all over, about 3 to 4 minutes on each side. Add the tomato sauce to the pan and simmer until the balls are firm and cooked through for about 15 minutes. Serve with your favorite pasta.
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