Meatless Monday: Spaghetti and No-Meat Balls

These no-meat balls taste like the finest ground pork or ground beef meatballs, because tofu has that quality to impersonate other foods when prepared properly.

I decided to give it a try--we were very pleased with the result. Here is my adapted recipe.

It enhances the taste as well as the process to be able to step into your own herb garden and fetch fresh garlic, onions and herbs like sage, oregano and marjoram for the no-meatballs, and cherry tomatoes for the sauce. Just the fresh smell is worth the watering! Just saying. I'm calling this California style because black olives are a favorite in the state.

Spaghetti and No-Meat Balls, California Style

Ingredients
For the no-meatballs
4 tablespoons olive oil
3/4 cup finely diced onon
salt to taste
1 cup thinly sliced black olives
1 tablespoon Italian seasoning
1/2 tablespoon fresh oregano, torn into tiny pieces
1/2 tablespoon fresh marjoram, torn into tiny pieces
1/2 tablespoon fresh sage, torn into tiny pieces
2 cloves garlic, crushed
1 (12 oz) package extra firm tofu, drained and crumbled
1 large egg
1/4 cup dry bread crumbs
1/2 cup all-purpose flour

For the sauce:
20 ounces tomato sauce
1/2 cup whole black olives
10 or 12 cherry tomatoes
1 tablespoon Italian seasoning
1/2 tablespoon fresh oregano, torn into tiny pieces
1/2 tablespoon fresh marjoram, torn into tiny pieces
1/2 tablespoon fresh sage, torn into tiny pieces
salt to taste
cheese of your choice to sprinkle atop

Get the sauce going in a large pot with lid on low heat while you create the no-meatballs. Be sure to stir frequently.

In a medium skillet, warm 2 tablespoon olive oil; add garlic, olives, onion and herbs, cook  about 4 or 5 minutes. Transfer contents of skillet to the work bowl of a food processor or blender. Add tofu, egg, blend gently, then add bread crumbs. Scrape into a bowl. Spread flour on a plate. Moisten your hands with water, and form the tofu mixture in 1 1/2-inch balls.Lightly coat the  balls in flour. In a large skillet over medium heat, warm the remaining  2 tablespoons oil. Add the balls and cook them until browned all over, about 3 or 4 minutes on each side. Add the no-meatballs to the sauce, covering them. Leave the setting sauce and no-meatballs on low heat for  5 or 7 minutes while you finish setting the table, getting the garlic bread and salad ready. Be prepared to be surprised how good this tastes!

And music while you eat--

 

Lady And The Tramp - Bella Notte 

https://www.youtube.com/watch?v=_zyQ1x9Jxoc