Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 9 ounces extra firm tofu, drained
• 1 cup onion, coarsely grated
• 2 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon ground cumin
• 1/4 cup parsley, chopped
• 1 tablespoon soy sauce
• 1/2 cup ground almonds
• 2 tablespoons olive oil
• 8 ounces whole wheat spaghetti
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 eggplant, diced
• 2 zucchini, diced
• 1 red bell pepper, diced
• Pinch of sugar
• 14 ounces diced tomatoes
• 1 cup vegetable stock
• 1/2 cup fresh basil

Directions:

Place the tofu, onion, garlic, mustard, cumin, parsley, soy sauce, and ground almonds in a bowl. Season with salt and pepper and mix thoroughly. Roll into about 20 walnut sized balls.

Heat the olive oil in a large frying pan, then cook the balls, turning them gently until brown on all sides. Remove from the pan and set aside on a plate. Heat the oil for the sauce in the same pan, add the onions and garlic, and cook for 5 minutes, until soft.

Add the eggplant, zucchini, red pepper, and sugar, season with salt and pepper, and stir fry for 10 minutes until the vegetables are beginning to soften and brown. Stir in the tomatoes and stock. Cover and simmer for 20 to 30 minutes or until the sauce it thick. Place the tofu balls on top of the sauce, replace the lid, and heat through for 2 to 3 minutes.

Meanwhile, cook the pasta in a large pan of salted, boiling water according to the package directions. Drain. Sprinkle the sauce with the basil and check the seasoning again before serving over the spaghetti.

Serves 4.

Nutrition:

Substitutions:

The tofu balls need to be made in a non-stick skillet or they just stick to the pan and fall apart. If you don’t have a non-stick skillet, place the balls on a foil lined baking sheet and bake in a 400 degree oven for about 20 minutes, until lightly browned.

Recipe courtesy of Mediterranean, 500 Best-Ever Recipes