| 1 | Drop all but 1 cup of the crumbled tofu into the boiling water. |
| 2 | Bring the water back to a boil and cook for 1 minute. |
| 3 | drain the tofu into a colander lined wiht a clean dishtowel. |
| 4 | Run cold water over the hot tofu to cool it off for easier handling. |
| 5 | twist the dishtowel and press the tofu to squeeze out the excess water. |
| 6 | The pressed tofu should have a firm, ground-beef-like texture. |
| 7 | put the pressed tofu in a bowl and add the remaining ingredients to the pressed tofu and mix well (use your hands for mixing). |
| 8 | Shape th emixture into walnut-sized balls and place them on a well-oiled cookie sheet. |
| 9 | bake at 350 deg for 20-25 minutes or until the balls are firm and brown. |
| 10 | Turn them over once during the baking if necessary. |
| 11 | serve tofu "meat" balls with your favorite tomato sauce and whole wheat spaghetti. |
| 12 | Tofu "meat" balls freeze very well, so make more than you need. |
| 13 | They may be reheated by dropping them into a simmering sauce or stew. |
| 14 | from the files of deeanne |
