Click to Print This Page (top banner and side navigation will not print)
Spaghetti and V-Balls
Serves 6
30 minutes preparation time
30 minutes cooking time
For the V-balls:
1 pound silken (soft) tofu
1/2 cup milk
1 1/2 cups breadcrumbs
2 cups chopped onion
6 garlic cloves, minced
3 eggs
3/4 cup grated mozzarella
2/3 cup parmesan
1 teaspoon dried oregano
2/3 cup chopped parsley
Canola oil for frying
For the tomato sauce:
2 tablespoons olive oil
1 1/2 cups chopped onion
3-4 garlic cloves
3 28-ounce cans of tomatoes, chopped or smashed
1 1/2 pounds spaghetti
Spoon the tofu into a strainer or colander and let it drain while you prepare the other ingredients. In a medium-sized bowl, mash the tofu with the breadcrumbs, add the milk, and mix. Mix in the remaining V-ball ingredients.
Meanwhile, begin the sauce. Heat the oil in a medium-sized saucepan, add the onion and garlic, and sauté until they are soft, about 7 minutes. Add the tomatoes along with the juice from one of the cans. Put the sauce aside to simmer while you prepare the V-balls.
Pour enough canola oil in a deep skillet so that it is 1 to 2 inches deep. Heat the oil until a small bit of the V-ball mixture dropped in the oil fizzles. While the oil is heating, shape the V-ball mixture into golf ball sized balls. The mixture should be stiff and hold together well, but if they do not stick well, add a few more tablespoons of breadcrumbs. Prepare a large plate with newspapers topped with a couple of paper towels. When the oil is hot, fry the V-balls in batches, turning them frequently so that they turn a golden brown. Drain them on the paper towels.
When the V-balls have all been fried, gently place them into the sauce pot while you boil the pasta. Don't leave them in the sauce for too long because if they absorb too much sauce, they will lose their shape. Before serving, scoop out the V-balls with a slotted spoon. Toss the remaining sauce with the pasta and top with the V-balls.
NOTE: If you prefer a healthier recipe, bake the V-balls in a 350 degree oven until they turn lightly brown, about 20 to 25 minutes, before mixing them in with the sauce. This will save the time of frying and reduce the fat in the recipe, but you will lose some of the rich flavor that comes with the frying.