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