Italian Tofuballs

These delicious meat-free balls are packed with flavor, texture, and a crispy outside. The entire recipe yields 20 pts+ values, so 1 pt+ per tofuball. Try them dipped in sauce, on a sub with sauce and cheese, or over pasta. Enjoy!

  • 1/2 large onion, diced
  • 3 cloves garlic, minced
  • 1 block tofu, pressed (I use this)
  • 2 slices bread of choice (I used Ezekiel 4:9 Sesame)
  • 1/4 cup parmesan
  • generous handful of parsley, chopped
  • 1/3 cup egg whites
  • salt and pepper
1.) Cook onion and garlic in a pan over medium heat with nonstick spray until browned, 8-10 minutes.
2.) Meanwhile, toast bread and process in a food processor until breadcrumb consistency.
3.) Place tofu in large bowl and crumble with hands or a fork. 
4.) Add to the bowl with tofu the breadcrumbs, Parmesan, garlic and onion mixture, parsley, and salt and pepper and stir to combine.
5.) add in the egg whites and mix until uniform consistency.
6.) Form mixture into 20 balls with hands and place on a greased baking sheet.
7.) Bake for 45 minutes, turning once.
Beth Klein Miller,
Jan 12, 2012, 7:24 PM