Guest guest Posted January 14, 2005 Report Share Posted January 14, 2005 This is from Mollie Katzen's Enchanted Broccoli Forest - adapted to gluten free TOFU NUT BALLS Can be baked or fried! seving suggestions: - as an appetiser on toothpicks - with steamed or sauted veggies - on pasta with tomato sauce - with your favourite dipping sauce 1/2 cup uncooked brown rice 1-2 cups water a little oil or spray for pan or baking sheet 2 tbsp Bragg's Liquid Aminos (or more) 1/2 lb (250g) firm tofu, mashed 1/2 cup ground almonds 1/2 cup fine gluten free breadcrumbs salt Boil rice in water will very soft, even mushy: 30-40 mins. (you can do this earlier, or the day before if you're organised) If you are baking the balls, heat the oven to 350F and lightly oil a baking sheet. If frying, get a skillet and some oil ready. Place soya sauce and half the mashed tofu in a blender and add about 3/4 of the cooked rice. Blend to a thick paste. Place remaining tofu in a mixing bowl. Add the blended mixture with rest of ingredients, Mix well. Using your hands, form the mixture into 1- inch balls. To cook, either saute them in a little hot oil for about 15 mins or less, or bake for 30 mins. Serve hot. These are great on pasta with tomato sauce. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.