I fully recognize that, by posting anything with "tofu" in the title, I may send my readers (all 6 of you!) running for the hills. I am a vegetarian, though, and much of what I cook does center around this versatile protein. If you're still reading at this point, I promise that these "meat" balls are well worth a try! The pesto (from last week's post) is the secret ingredient that takes these balls from simply a source of protein to a tasty standout.
I first started making these tofu balls about a year ago. Disgusted by the lack of decent "meatless" meatballs, I decided to try and make my own. Back in my meat-eating days, meatballs were one of my favorite things to cook (and eat). I realized I could use many of the same ingredients (minus the meat, of course) and come up with my own tasty vegetarian version of a meatball. After all, once you put garlic, cheese, breadcrumbs and fresh herbs into just about anything, the result is usually pretty amazing.
The first several versions of my tofu balls were good, but last week I managed to make them delicious. Tofu? Delicious?! Oh yes!
It happened sort of by accident. It was one of those days when I was trying to clean out the refrigerator and pantry to use up all my ingredients that were about to bite the dust. As it so happened, "leftover frenzy" gave way to a masterpiece.
Unfortunately, when I sat down to write this post, I couldn't find my notes. (Normally when I cook something for the blog I keep notes as I cook so I can tell you exactly what I used and how I used it.) It's entirely possible that I didn't even write any notes for this meal, since I didn't expect the result to be so yummy.
Alas, here is my best recollection of this surprise winner of a meal. The measurements are approximate and my best guess of what I actually included. Maybe, despite all of my ambiguity, you'll create your own meatless masterpiece!
