Tofu Meatballs

Who doesn't love the classic combo of spaghetti and meatballs? Being meat-free shouldn't stop you! These ones are especially amazing in a sandwich, and one of my fave ways to eat them is on a bun, smothered in marinara and vegan parm.

Ingredients:
1 package of extra-firm tofu, drained and crumbled
1 1/2 - 2 cups of bread crumbs (depending on moisture content of tofu)
2 green onions, finely chopped
1/2 stalk of celery, finely chopped
1-2 cloves garlic, finely minced (to taste)
1-2 tbsp of tamari or Braggs, to taste
1 tbsp of ketchup
1 tbsp of chili sauce
1 tbsp of dijon mustard
1 tbsp of chopped fresh herbs (I used rosemary and oregano for the ones in the pic, but oregano and basil is also a regular combo)

Directions:

Combine all ingredients except for bread crumbs in a food processor. Process until tofu is smooth. Add bread crumbs a little at a time and mix well until mixture forms consistency suitable for 'balling'.

Scoop out mixture and form into balls (about 12-14, depending on size...but don't go too big -they have a tendency to fall apart if they're too large).

Bake on a baking tray lined with parchment paper, in a 350 degree oven for 35-40 minutes, or until golden brown. For the last 5-10 minutes of cooking, I like to cover them with some tomato sauce, which gives them a really nice, deep, baked-in tan. ;) 

Serve with pasta, as a main with some brown rice and veg, or (as suggested above) in your favourite bun for an amazing meatball sandwich.

Variation: 

For vegans, this recipe stands as it is. If you're not vegan, you may consider adding an egg yolk to your mixture. I find it helps the balls firm up a little and does make them easier to work with.