Have you ever made these? Isa Moskowitz of vegan fame has been making this recipe for over 20 years and it was originally from a cookbook called Tofu Cookery. And this recipe is super delicious which surprised me because I usually like my tofu straight up.
It’s the flavor combo. There is something great about peanut butter and tamari together. Don’t be scared! And get this, Isa serves them over spaghetti with tomato sauce (which I am not sure about.) Personally, I like them straight up. A dipping sauce or salad dressing is a nice touch.
1/2 block extra firm tofu
3 scallions (the ones I used in this batch were purple)
1 1/2 tablespoons tamari
1 1/2 tablespoons peanut butter
1/4 cup bread crumbs
Chickpea flour, about 2 tablespoons
Sunflower oil, about 2 teaspoons
Break up the tofu and place it into the food processor. Coarsely chop the scallions and add them in. Add the tamari, peanut butter, and bread crumbs and pulse a few times. Turn out into a mixing bowl and squeeze the mixture together. It should stick together.
Using a 1 tablespoon ice cream scoop, scoop up the mixture and form balls. Roll in the chickpea flour.
Heat a big skillet and add the oil. Cook the balls until slightly to medium brown on all sides.
Enjoy these hot or cold!