What’s Cooking – Tofu January 30, 2013Posted by knitnoid in Uncategorized.
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.