Luck is what occurs when preparation meets alternative.
This recipe is one in every of my all-time favourites and brings again many pleased reminiscences from when my eldest daughter was little (and fact be informed I used to be type of little too). I made these usually in my 20’s with no matter outdated bread I had available, making breadcrumbs by toasting bread after which creating ‘crumbs’ by giving the toasted bits a wizz in my meals processor. You’ll be able to simply go that route right here, or choose to maintain it easy and purchase breadcrumbs on the grocery retailer. I discover grocery retailer breadcrumbs to be a bit hit or miss although, so make sure to scent them if you happen to can to offer them a bit rancidity take a look at. Prior to now, I baked these within the oven in olive oil with scrumptious outcomes, nonetheless, on this current go ’spherical I fried them in a pan on the stovetop … and simply as I recalled, they had been loopy scrumptious. Within the outdated days ketchup was the condiment of option to get pleasure from them with, however any good tomato sauce would work properly right here, as would a favourite pesto.
I haven’t made any variations right here because the recipe is ideal precisely the best way it’s initially written. I’ve to credit score the Moosewood Cookbook right here, and Mollie Katzen particularly. This e-book was the very first cookbook I ever used once I was a health-obsessed teenager educating myself to prepare dinner. I nonetheless use this beloved e-book on the common, some 25 years later. Classics are classics for a purpose, and if you happen to’ve ever questioned about this e-book I’m right here to let you know that each vegetarian kitchen value its salt ought to have it, IMO ;). Take pleasure in!
~ from the Moosewood Cookbook
1/2 cup raw quick grain brown rice
1 cup water
2 tbsp soy sauce
250g agency tofu, mashed
1/2 cup floor almonds
1/2 cup wonderful breadcrumbs
1/2 tsp salt
a bit oil for the baking sheet or frying pan
Place the rice and water in a small saucepan. Convey to a boil, cowl, and decrease the warmth to the bottom attainable simmer. Cook dinner till very delicate (mushy even) for about 35 to 45 minutes.
You get to decide on between sautéing the balls or baking them. If you’re baking them, preheat the over to 350ºF and frivolously oil a baking sheet. If you’re sautéeing, have prepared a skillet and a bit oil. Place the soy sauce and half the mashed tofu in a blender or meals processor, and add about 3/4 of the cooked rice. Mix to a thick paste. Place the remaining tofu in a medium-sized bowl. add the blended combination, together with the almonds, bread crumbs, salt, and remaining rice. Style to see if it wants extra salt. Utilizing your arms, kind the batter into 1-inch balls.
To prepare dinner, you possibly can both sauté them in a bit scorching oil for about quarter-hour OR bake them on a frivolously oiled tray for half-hour at 350-375 levels. Serve scorching, along with your selection of sauce or condiment. These are nice chilly too! Crumble leftovers onto a inexperienced salad or smoosh them in a sandwich.