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What’s Cooking – Tofu January 30, 2013

Posted by Pam in KC in Uncategorized.
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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.

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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.

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Comments

1. Gwen - January 30, 2013

Saw that your sausage balls were dry. Try using a small jar of Cheeze Whiz instead of shredded cheese. Mine are never dry and get eaten in a hurry!

2. Diana in RR Texas - January 30, 2013

Always good to try something new. Will keep the recipe on file.

3. Becky G - January 30, 2013

Cute story. I’ll try these. Not sure how to help them as far as moisture. Silken tofu would probably be more moist, but i wonder if it would hold up. Thanks for posting!

4. Becky G - January 30, 2013

Cute story. I’ll try these. Not sure how to help them as far as moisture. Silken tofu would probably be more moist, but i wonder if it would hold up. Thanks for posting! B

5. Subee - February 2, 2013

Thanks so much for the info on the Eye Fooler. I edited my blog entry to reflect your information.
You sure are an organized quilter!!!
XOXOXO Subee


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