Title: Tofu "meat" balls
 Categories: Vegetarian, Main dish
      Yield: 6 Servings
 
      6 c  ;water; boiling (or more)
      5 c  Tofu; crumbled
      1 c  Whole grain bread crumbs
    1/4 c  Tamari
    1/4 c  Nutritional yeast
    1/4 c  Peanut butter
           Egg replacer for 1 egg
    1/2 c  Onion; finely chopped
      4    Garlic cloves; pressed
      1 ts Thyme
      1 ts Basil
    1/4 ts Celery seed
    1/4 ts Cloves; ground
 
   Drop all but 1 cup of the crumbled tofu into the boiling water.
  Bring the water back to a boil and cook for 1 minute.
  
   Drain the tofu into a colander lined wiht a clean dishtowel. Run cold
  water over the hot tofu to cool it off for easier handling.
  
   Twist the dishtowel and press the tofu to squeeze out the excess
  water. The pressed tofu should have a firm, ground-beef-like texture.
  
   Put the pressed tofu in a bowl and add the remaining ingredients to
  the pressed tofu and mix well (use your hands for mixing). Shape th
  emixture into walnut-sized balls and place them on a well-oiled
  cookie sheet.
  
   Bake at 350 deg for 20-25 minutes or until the balls are firm and
  brown. Turn them over once during the baking if necessary.
  
   Serve tofu "meat" balls with your favorite tomato sauce and whole
  wheat spaghetti. Tofu "meat" balls freeze very well, so make more
  than you need. They may be reheated by dropping them into a simmering
  sauce or stew.
  
   From the files of DEEANNE