Tofu Meatballs
rec.food.veg/Dr. Daniel R. Masys/1990

12 oz. tofu, well drained
1/2 cup chopped walnuts
1/2 onion, diced
1/3 cup fine dry bread crumbs
2 eggs, lightly beaten
3 Tbsp. parsley
2 Tbsp. soy sauce
Oil
1/4 cup tomato juice
1/4 cup ketchup
dash of oregano
3 Tbsp. Parmesan cheese

Combine tofu, walnuts, onion, bread crumbs, eggs, parsley and soy sauce. Mix well. Form into 1 1/2 inch balls.

Heat oil in skillet and brown the balls. Drain and arrange in baking dish.

Preheat oven to 350 degrees.

Combine remaining ingredients to form sauce and pour over tofu balls. Top with cheese.

Bake for 20 to 30 minutes. For best flavor, refrigerate for 6-8 hours.

Serve hot or cold or as topping for spaghetti.