My grandmother used to make the best swedish meatballs in the world. We always requested them whenever we went over to her house for dinner. Of course, that was back when I ate hamburger! When I discovered a tofu-peanut butter substitute for hamburger, I couldn’t wait to try it on her recipe. My whole family was delighted with the results! This recipe is pretty high in fat, though, so we only have it on special occasions.
No-Meatballs:
3T soy sauce
3T peanut butter
2t onion powder
1/2t garlic powder
1lb extra firm tofu, frozen, thawed, drained and crumbled
3 slices bread
1 can tomato sauce
minced onion
generous dash nutmeg
salt and pepper
Mix first four ingredients and add to tofu. Let sit 30 minutes.
Add remaining ingredients. Form into balls.
Sauce:
1 sm box Imagine mushroom soup
1 pkg veg-chicken gravy, prepared
about 1/2c water
Heat vegetable oil in electric skillet.
Place no-meatballs in heated oil. Cook a few minutes until brown. Turn balls and brown on the other side.
Pour in sauce (saving some for remaining no-meatballs that need to cook). Cover and let simmer for a few minutes until sauce reduces about 50%.
Serve over mashed, baked, or steamed potatoes.
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