meatless balls (made with pinto beans & tofu)
We recently started watching the Boardwalk Empire. I have to admit that I love any mafia related stuff (don’t ask why) and that I miss the times we were watching “The Sopranos” while eating good Italian food. So, I decided to make some spaghetti with beanballs and garlic bread to eat with tonight’s episode(s). These beanballs were inspired from Isa’s recipe of tempeh and black eyed peas meatless balls from Appetite for Reduction.
1 cup of cubed tofu
2 cups cooked pinto beans, rinsed and drained
2 cloves of garlic, minced
1 ts dried thyme
2 ts dried oregano
pinch of paprika
pinch of salt
several pinches of freshly ground black pepper
1 TS tomato paste
1 TS soy sauce
1/4 cup bread crumbs
Steam the tofu for 10 minutes. Place the beans in a bowl and mash them using a fork. Add all ingredients except the bread crumbs and mix well. Add the tofu and the bread crumbs and mash well. Form into walnut size balls and place them on a baking pan. Cover with tin foil and bake for 15 minutes in preheated oven (180 C or 350 F). Uncover, flip the balls and bake for 15 more minutes. Remove from the oven and throw them in a pot with tomato sauce that is simmering. Let it simmer for 10 minutes and serve over pasta. Enjoy!