Spaghetti & Tofu Balls

I’ve owned the beloved cookbook Tofu Cookery by Louise Hagler since my beginning days of vegetarianism. While I’ve had the cookbook for years, I only recently made the tofu balls that so many PPKers, particularly Isa Chandra Moskowitz herself, raves about. I didn’t have regular peanut butter, so I used the chunky version I had on hand. It made for a slightly crunchier tofu ball, but definitely worth the switch. I don’t think I cooked the balls enough (or I could have made them a tad smaller). They reheated well the next day and actually were slightly better then (perhaps because they were cooked more thoroughly).

I used some store bought whole wheat spaghetti and marinara sauce and topped them with the tofu balls, for a classic “spaghetti and meatballs” feel.

Spaghetti and tofu balls

 

Overall, we’d rate the tofu balls a solid 3 1/2 out of 5 carrots on the veganlicious scale!