Tofu Walnut Balls

Servings: 4

2 cups soft bread crumbs
3/4 cup finely chopped walnuts
1/2 cup quick oats
1/2 cup finely diced onion
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Spike’s Vege-Sal, or any seasoned salt
1 teaspoon Italian seasoning
2 teaspoons McKay’s Chicken Seasoning
1 14-16oz. package firm water-packed tofu
1/2 cup water
2 Tablespoons Bragg’s Liquid Aminos (or soy sauce)

1. Place bread crumbs, walnuts, oats, onions and seasonings in a large mixing bowl.
2. Next whiz the walnuts into fine pieces about the size of coarse meal. If using a food processor, the onion can be finely chopped, too.
3. Blend tofu with water and soy sauce in blender; add to the bread crumb mixture in the bowl and mix well.
4. Place in mounds on a nonstick or oiled cookie sheet. If desired, flatten balls into small patties. Bake at 350* for 30 minutes or until golden brown on top and bottom.

Make bread crumbs out of slices of bread in your blender or food processor. The easiest way to form these is with an ice-cream scoop (large, medium or small). The mix should be quite moist – too wet to make balls with your hands. The dryness of your bread crumbs will make a difference – add more water if they seem too dry. A dry mix makes a heavier, drier product, whereas a moist mix results in a lighter, more moist and superior product.