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vegan meatballs and spaghetti
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Tofu Balls and Spaghetti

This takes the traditional recipe that many of us grew up with to a much healthier level while still maintaining the delicious taste we remember. It’s also very simple to make.
Course: Dinner, Lunch
Cuisine: Italian
Keyword: vegan

Ingredients

  • INGREDIENTS Tofu Balls and Spaghetti:
  • 1 14 ounce package firm or extra firm tofu
  • 8 ounces spaghetti of choice cooked
  • 1 small onion chopped
  • Water or vegetable broth to sauté
  • 1 large tomato chopped
  • 1 cup sliced mushrooms
  • 4-6 cloves garlic chopped
  • 1 tablespoon sliced kalamata olives with a little brine
  • ½ tablespoon Italian seasoning
  • 2 tablespoons julienned sundried tomatoes
  • 1 teaspoon Bragg Aminos or tamari soy sauce optional
  • 1 tablespoon balsamic vinegar
  • 1 small can tomato paste
  • ½ cup water or more as needed
  • Nut Parmesan garnish
  • Fresh basil garnish
  • Nut Parmesan Ingredients:
  • 1/2 cup sliced almonds pumpkin seeds, hemp seeds or other nut/seed of choice (or a mix)
  • 1/2 cup nutritional yeast flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions

  • METHOD TOFU BALLS:
  • Heat a medium saucepan or skillet and dry sauté the onion adding splashes of water or broth as needed to avoid burning, but keep it pretty dry at first to get a nice browning. Add the chopped tomato, sliced mushrooms, garlic, olives + brine, Italian seasoning, sundried tomatoes, Braggs, and balsamic vinegar. Bring to a boil while rapidly sautéing, then cover and reduce the heat.
  • Meanwhile with a melon baller, scoop out ball-shaped pieces of tofu until the tofu is too small for more, then break the rest of the tofu into small irregular-sized pieces. Add them immediately to the pot. Gently fold in the tofu and cover again to simmer and infuse the tofu with the flavors for about 10 minutes.
  • Add the tomato paste and additional water as needed and gently incorporate it into the sauce without breaking up the tofu balls.
  • If you have time, allow this mixture to sit off the heat, covered for up to an hour before serving to infuse the tofu with the flavors.
  • Divide the pasta onto individual serving plates and ladle the sauce on top.
  • Sprinkle each serving with Nut Parmesan, garnish with fresh basil and serve.
  • METHOD NUT PARMESAN:
  • Add all ingredients and blend to grind.
  • Remove to a container and store in the refrigerator
  • CHEF’S NOTE: You can use almond flour or meal as a sub for almonds and skip blending, just stir them together in a bowl or jar.