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Spaghetti and Tofu Balls
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Authored By: Polly Pitchford, Full Spectrum Health™
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Make extra tofu balls and freeze.
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Diet Type: Vegetarian
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Ingredients:
1 pound firm tofu, mashed2 tablespoons onion powder1/2 teaspoon each basil and oregano1 teaspoon salt1/8 teaspoon black pepper1/2 teaspoon garlic powder2 slices whole wheat bread, crumbled2 egg whites2 tablespoon parsleyspaghetti sauce of choicenoodles
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Serves: 4
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Preheat oven to 375 degrees. Lightly oil a cookie sheet and set aside.
Mix all ingredients, except noodles and sauce, together in a bowl, using your hands to mix thoroughly. Shape and pack firmly into about 20 balls and place on cookie sheet . Bake 20 - 30 minutes or until slightly browned.
Meanwhile cook noodles and heat sauce. Divide noodles onto serving plates, top with sauce and carefully place tofu-balls on top of that. Sprinkle with Parmesan cheese.
Nutrition analysis includes only the Tofu ball ingredients.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 117
Calories from Fat 38
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% Daily Value*
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| | Total Fat 4g | 6% | | | Saturated Fat 1g | 3% | | | Mono Fat 1g | | | | Sodium 684mg | 29% | | | Total Carbs 12g | 4% | | | Dietary Fiber 1g | 5% | | | Sugars 0g | | | | Protein 10g | | | | Iron | 13% | | | Calcium | 17% | | | Vitamin B-6 | 5% | | | Vitamin C | 4% | | | Vitamin E | 0% | | | Vitamin A | 1% | | | Selenium | 27% | | | Manganese | 35% | | | Copper | 10% | | | Zinc | 7% | | | Potassium | 7% | | | Phosphorus | 16% | | | Magnesium | 13% | | | Pantothenic acid | 1% | | | Niacin | 3% | | | Riboflavin | 12% | | | Thiamin | 7% | | | Folate | 12% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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