The meatiness here comes from the sautéed mushrooms. Serve on top of spaghetti.
3 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 cups diced mushrooms
Salt and freshly ground black pepper to taste
1 (14-ounce) package extra-firm tofu, drained and crumbled
1 large egg
1/4 cup seasoned Italian breadcrumbs
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
Vegetable oil spray
For dipping:
1 cup Herbed Tomato Sauce or purchased marinara sauce, heated
1. Preheat the oven to 425°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a medium skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add mushrooms, sprinkle with salt and pepper, and cook, stirring frequently, for 5 minutes, or until mushrooms give off water and it then evaporates. Scrape mixture into a mixing bowl, and set aside.
3. Combine tofu, egg, breadcrumbs, parsley, and rosemary in a food processor, and puree. Scrape mixture into the mixing bowl, and season to taste with salt and pepper. Mix well.
4. Make mixture into 11/2-inch balls, and arrange balls on the prepared pan. Spray tops of balls with vegetable oil spray.
5. Bake balls for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Herbed Tomato Sauce for dipping.
Note: The mushroom mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the balls can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.