1 cup (250 mL) coarsely chopped walnuts
3 cups (750 mL) soft bread crumbs
1/4 cup (60 mL) each: gluten flour, ground flax and nutritional yeast flakes
1 teaspoon (5 mL) each: sage and marjoram
2 teaspoons (10 mL) salt
1 1/2 cups (375 mL) chopped onions (steam until soft)
2 cups (500 mL) firm or extra firm tofu (blend until smooth)
Mix dry ingredients together well. Then stir in onions and tofu and mix well.
Form into balls about the size of a walnut.
Place on a parchment paper lined cookie sheet.
Bake at 325º for 30 minutes.
These balls are delicious baked in a casserole with spaghetti sauce, served over rice or spaghetti. They can also be served with gravy or tomato sauce and potatoes and vegetables.
Recipe courtesy of Leona Alderson, author of Healthy Food Choices: A Pure Vegetarian Recipe Book and Healthy Food Choices, Book 2, published by TEACH Services, Inc.