Tofu Pecan Balls
Print recipe
| Serves | 24 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Allergy | Wheat |
| Dietary | Diabetic, Vegan, Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Formal Party |
Ingredients
- 1 1/2 cup breadcrumbs (I pulsed torn pieces of whole grain bread in my Vitamix blender. If you use pre-processed store-bought crumbs, you may need to add just a little more water at the end.)
- 1 cup whole pecans (finely minced. I pulsed whole pecans in my Vitamix to make 3/4 cup total.)
- 1/3 cup onions (finely chopped)
- 1/4 cup quick oats
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon dried Basil leaves
- 1/4 teaspoon garlic powder
- 1` dash cayenne pepper
- 14oz extra firm tofu (or one brick, crumbled)
- 1/2 teaspoon salt (or to taste)
- 1 1/2 tablespoon soy sauce or Bragg's liquid aminos
- 2 tablespoons water (or more, depending on the type of breadcrumbs that you use.)
Directions
| Step 1 | |
| Preheat oven to 350 degrees Fahrenheit. | |
| Step 2 | |
| Place breadcrumbs, pecans, onions, oats, and seasonings in a mixing bowl, and combine until well incorporated. Then, add your crumbled tofu, and remaining ingredients. If you are using pre-processed, store-bought breadcrumbs, you may need to add an extra tablespoon of water. Your mixture should be soft and malleable, but be able to hold together a ball shape. | |
| Step 3 | |
| Form 2 tablespoon sized balls and place on a parchment or Silpat lined (or oil-sprayed) baking sheet. Bake at 350 degrees F for 28-30 minutes, or until balls are a nice golden brown color and aren't mushy on the inside. | |
| Step 4 | |
| Serve hot or at room temperature with marinara or sweet and sour sauce (my favorite). Top with a little vegan mozzarella and basil , if desired. I used Trader Joe's mozzarella style shreds. | |
| Step 5 | |
| Keep leftovers refrigerated. Makes about 24 balls. | |