Yield: 4 servings
1 ts olive oil
1 sm red onion, finely chopped (about 1/2 cup)
2 garlic cloves, pressed or minced
1 sm carrot, grated
1 sm bell pepper, finely chopped
1 lb tofu, medium-firm, well-drained and pressed
1 tb mellow barley miso or salt to taste
1/4 c walnuts, lightly toasted, coarsely chopped
2 tb parsley, fresh, minced
Heat oil in a skillet over moderate heat. Add onion and saute
briefly. Stir in garlic, carrot and bell pepper, saute until
vegetables are just tender. Season with pepper and remove skillet
In a bowl, mash tofu well. Mix miso and stock or water to a smooth
paste and add to tofu. (Ifusing salt instead of miso, omit stock
or water.) Mix thoroughly. Add sauteed vegetables, walnuts and
parsley, mix well.
Preheat oven to 400 degrees. Lightly grease baking sheet. Form
mixture into balls about 1 1/2 inches in diameter. Arrange on baking
sheet, bake 30 minutes, until browned and firm. Makes 16 balls.
Serves 4 to 5.
To press tofu, drain off water.Wrap block of tofu in paper or cotton
kitchen towel. Place in colander over a bowl or in the sink. Place
weights, such as a bread board or bowl, on block of tofu, and let
sit about 15 to 30 minutes.