Spinach Tofu Balls


1 10 oz. pkg. frozen chopped spinach
1 c. tofu
1/4 c. gluten flour
1/8 t. ground rosemary
1/8 t. thyme
2 t. chickenlike seasoning
1/2 c. soft bread crumbs
1/8 t. garlic powder
1/2 t. onion powder
1/2 t. salt
1/4 c. dried onion flakes
1/4 c. chopped walnuts (optional)


Thaw spinach. Strain and save water in case more moisture is needed in mix. Combine seasonings, bread crumbs, and gluten flour; mix well. Hint: It’s important to mix the gluten flour with bread crumbs before adding to the wet ingredients; otherwise the gluten flour will clump together if moistened in its concentrated form. Add spinach and finely mashed tofu and mix thoroughly. If mix is too dry, add a bit of the spinach juice or water. Form into balls about the size of walnuts. Hint: Instead of chopped spinach, use an equivalent amount of shredded, steamed, and drained zucchini or carrots. Place on a lightly oiled cookie sheet and bake for 30-40 minutes at 350 deg. F. until lightly browned. Tasty alone or delicious in marinara sauce over pasta. Makes 24 small balls.

Nutritional Information:

Per 2-ball serving: calories: 89; protein: 20 percent RDA; fat: 33 percent RDA/3.6 grams; carbohydrate: 47 percent RDA; sodium: 267 milligrams.

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