• 1 pound tofu
  • 2 eggs
  • 1/2 cup fine fresh bread crumbs
  • 2 tsp. beef flavored bouillon
  • 1/2 tsp. onion salt &
  • 1 TBLS dehydrated onion flakes
  • 1/2 tsp. Italian seasoning or
  • 1/4 tsp each of basil AND oregano
  • 1/2 tsp. garlic powder
  • 3 TBLS grated Parmesan
  • 1/4 tsp. black pepper
  • 1/4 tsp. nutmeg

I’ll be real honest here, my 3 year old did NOT like these. He ate one, with much displeasure, because I insisted he try it. He went from being a 1 and 2 year old who ate ANYTHING, to being a 3 year old who will only eat fresh produce and packaged crackers. No I’m exaggerating, but he used to eat everything and now he’s become a bit more selective about meats, eggs, and other proteins. I think he learned about chickens and where eggs come from and got a bit weird-ed out by it. I don’t know. But I’m frustrated with this new turn of events and am having a harder time cooking just one meal for all of us to eat. But I refuse to become a short order cook, I will prevail.

In an effort to produce something healthy, tasty, and protein-a-licious, I made these meatless balls. (Oh, and I found tofu on sale at Costco; which means I got 3 huge packages all at once, oops!) I loved them, my husband loved them even more, but the little guy mostly ate veggies and pasta tonight. Oh well. Maybe he’ll go for them some day when he’s out of his 3 year old “picky” phase. (I hope!!!).

These balls are just starting to fry.

tofu batter

This is the batter before forming it into balls.

tofu balls with noodles

I used two old bagels for the bread crumbs. I toasted them in the oven for an hour at 250 until they were nice and dried out, then I pulverized them in my food processor. They added some great flavor (the “everything” bagel and a tomato basil bagel).

The recipe below is the original (from my mom’s tofu cookbook) with my alterations.

1 pound tofu, mashed with a fork

2 eggs, slightly beaten

1/2 cup fine fresh bread crumbs

2 tsp. beef flavored bouillon (but I didn’t add this to mine)

1/2 tsp. onion salt & 1 TBLS dehydrated onion flakes(but I used 1 whole yellow onion, chopped & caramelized)

1/2 tsp. Italian seasoning or 1/4 tsp each of basil AND oregano

1/2 tsp. garlic powder

3 TBLS grated Parmesan Cheese (I used fresh)

1/4 tsp. black pepper

1/4 tsp. nutmeg

Form into 1 inch balls, (about 30) fry in a 3 TBLS oil on stove top in large covered pan or skillet.

Fry for 10 minutes on medium low heat (covered) and then turn and cook another 10 minutes and repeat, until equalling 30-40 minutes, depending on size of balls. Keep an eye on your oil level and add more or add water as needed, so these don’t burn or stick.

Or after a quick browning you may transfer these to an oven save dish and smother in marinara sauce or gravy and cook at 350 for 30 minutes. Basically you must cook thoroughly because there is raw egg in this.

I cooked mine on the stove top for 35 minutes and then added a chardonnay tomato sauce and curly noodles and served immediately in a prettier serving dish.

tofu balls leftover

These were leftover and we are eating them again for dinner.