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Subject: TOFU BALLS Author: on behalf of MeganL, MMM, and Nella [ Next Thread | Previous Thread | Next Message | Previous Message ] Date Posted: 09:07:32 11/26/01 Mon TOFU BALLS 250g Tofu 2.5 pts 60g rolled oats 3 pts 1 onion (chopped) 0 (you can brown if you have time) 1 tbspn soy sauce 0 16 pecan halves crushed 1.5 pts (MANDATORY for that crunch! any other spices you like! 0 (I sometimes use, ginger, garlic, a pinch of chilli powder, and a spoon of splenda) Mix together to form balls (approx 21) TOTAL 7 points = 3 for 1pt Bake on baking paper on a tray for 30 min @ 190’c The last batch I made I used a different brand of Tofu, which was a bit drier, so I added 2 egg whites. This was the best batch ever! So if the mixture seems a bit dry, add egg whites 1 by 1 till you can form it into balls. Lucy adds grated veggies, and this makes them go further. Serve them on a mound of couscous with a bit of sweet chilli sauce drizzled over them (MeganL) I actually modify this recipe each time I make it. The main thing I do now is add: 1 cup of grated zucchinni 1 cup of grated carrot. A tbspn of fish sauce some thai seasoning some ginger powder sweet chilli sauce the splenda (is a must) and plenty of egg whites to get the right consistency. some grated pumpkin, if you have time. These veggies really bulk out the mixture and allow you to make larger balls. I cook till brown and then cool before storing in big Ziploc bags in my fridge. Oh and I now eat them cold (MMM) I put heaps of fresh coriander in them - yummo! And, I used parsnip instead of carrot to keep them white. (Nella) [ Next Thread | Previous Thread | Next Message | Previous Message ]