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1
In a medium skillet over medium heat, warm 2 tablespoons of the oil.
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2
Add the onion and a pinch of salt.
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3
Cook until softened, about 3 to 5 minutes.
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4
Add the mushrooms, garlic, and red pepper flakes.
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5
Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their juices and are lightly caramelized, about 4 to 5 minutes.
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6
Transfer the vegetables to the work bowl of a food processor.
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7
Add the tofu, egg and 1/2 teaspoon of salt and pulse to combine.
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8
Add the bread crumbs and parsley and pulse to combine again.
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9
Scrape the mixture into a bowl and season with plenty of freshly ground black pepper.
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10
Spread the flour on a plate.
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11
Moisten your hands with water and form the tofu mixture into 1 1/2-inch balls.
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12
Lightly coat the balls in flour and put them onto a baking sheet or large plate.
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13
In a large skillet over medium heat, warm the remaining 2 tablespoons oil.
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14
Add the balls and cook them until browned all over, about 3 to 4 minutes on each side.
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15
Add the tomato sauce to the pan and simmer until the balls are firm and cooked through, about 15 minutes.
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16
Serve with your favorite pasta.
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17
Calories 355; Total Fat 21 g; (Sat Fat 3 g, Mono Fat 14.5 g, Poly Fat 2 g) ; Protein 16.5 g; Carb 27 g; Fiber 5 g; Cholesterol 55 mg; Sodium 1080 mg
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18
Put all the ingredients into the bowl of a food processor and pulse to form a rough puree with flecks of basil.
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19
Calories 65; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 2 g; Carb 13 g; Fiber 3.5 g; Cholesterol 2 mg; Sodium 760 mg
