What’s Cooking – Tofu

When Judy said the ingredient for the week was tofu, I thought no way I was going to participate.  I suppose her challenge about not wanting to be the only one who posted a tofu recipe goaded me into looking for something that might work.

I started with Tasty Kitchen.  I typed in tofu and tons of recipes were returned.  I didn’t even look at them if they didn’t have a rating of 5 mitts.  I found Tofu Meatballs, which lead me to La Casa de Sweets, which in turn led me to Amuse Your Bouche which  I sort of followed.

• 1/4 cup breadcrumbs
• 14 oz (when drained) extra firm tofu
• 1 cup of shredded cheese — I used Marble Jack
• 1 egg lightly beaten
• 1/2 teaspoon Tony Chachere’s Original Creole Seasoning
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

I drained the tofu and then “pressed” it to get the remaining water out of it.   Once drained, I mashed up the tofu using a potato masher — I suspect running it through the food processor would be better and then mixed in the rest of the ingredients.

I rolled about 20 balls and placed them on parchment paper sprayed w/cooking spray. Baked for 15 minutes at 375 degrees and then turn them over and bake for another 15 minutes.  Let them cool  a few minutes.

I told my husband and young quilting friend they were cheese balls.  My husband asked what was in them.  He didn’t want to find spinach like the last time I asked him to eat something new.  Listed out the ingredients, skipping the tofu and he ate one.  He had two comments — hadn’t I made these before and they were a little dry.  My young quilting friend gave them a thumbs up!

That’s when I told them they were made with tofu.

As for “making them before” we decided it must have the sausage balls I made around Christmas — the ones you make with sausage, Bisquick and cheese.  They were dry as well.

I’m not going to rush out and make these again, but I won’t say I’ll never make them again.

For other tofu recipes and the next ingredient of the week check out the links over at Patchwork Times.