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Italian Tofu Meatballs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.2986
Energy (kCal)703.72
Carbohydrates (g)25.0036
Total fats (g)36.1034
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. | 2. Drain tofu well and cut into several large cubes. Put the tofu into food processor with garlic cloves and grind until combined. Put tofu mixture into a bowl and mix with the ricotta, egg, parmesan (if using) and gradually add breadcrumbs until you get a workable consistencey- you may need less or more. Mix thoroughly and add salt (about 1/2 teaspoons or so) and fresh pepper. Form balls out of the mixture (about 1.5 inches) making sure they are held together well and roll in the remaining breadcrumbs (if you need more breadcrumbs just use more). | 3. Grease a baking sheet and place the tofu balls on the sheet. Bake for 35-45 minutes, until form, carefully turning halfway through. | 4. Serve as is, with tomato sauce, pesto or my favorite -- over spaghetti. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra tofu 1 firm 387.1 10.27 39.895 20.54
    part ricotta cheese 1/2 cup part-skim 171.12 6.3736 14.1236 9.8084
    garlic clove 4 - - - -
    egg 1 71.5 0.36 6.28 4.755
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0
    wheat italian breadcrumb 1 cup - - - -
    salt - - - -
    black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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