The process is quite easy in my opinion. Not any more difficult than my regular meatball process I go through. Quite tasty too. I would not force this on my meat lover husband and son. But it is perfect for my daughter and I.
1 lb firm tofu, drained
2 cloves garlic, minced
2 whole green onions, sliced
1/2 tsp fennel seeds
1/4 cup minced fresh parsley
3/4 tsp salt
generous amounts of freshly ground pepper
1/2 cup freshly grated parmesan or romano cheese
1 egg yolk, beaten
1/4 cup gluten-free bread crumbs, or corn tortilla crumbs processed extra fine.
1 tsp italian seasonings
1/8 tsp smoked paprika
more freshly ground pepper
2 tbsp. olive oil
fresh basil for serving
additional grated parmesan or romano
marinara sauce for 15 minutes. I made the mistake of simmering too long. 15- 20 minutes is perfect.
Serve on gluten-free french bread with fresh basil leaves or on gluten-free spaghetti, sprinkled with additional grated cheese and chopped basil.
Like us on facebook at: http://www.facebook.com/pages/Carlsbad-CA/Mom-Whats-For-Dinner/134176089986933