Recipe

Tofu Ganmo Ball Recipe
Ingredients
2 lbs firm tofu, drained
3 cloves garlic, minced
4 whole green onions, sliced
1 tsp fennel seeds
1/4 cup minced fresh parsley
1 1/4 tsp salt
generous amounts of freshly ground pepper
1/2 cup freshly grated parmesan or romano cheese (optional)
1 egg, beaten

3/4 cup gluten-free bread crumbs, made in a food processor
1 1/2 tsp italian seasonings
1/4 tsp smoked paprika
more freshly ground pepper

2 or 3 tbsp. olive oil
pasta sauce
A few large mushrooms, thinly sliced (optional)

fresh basil for serving
additional grated parmesan or romano (or dairy-free cheese) for pasta

Directions
Slice tofu horizontally and wrap in kitchen towels and put a cutting board on top of the wrapped tofu. Put something on top of the cutting board, like a pot, for additional weight. Leave it to drain for 20 minutes. Then wrap it in a clean thin cotton dishtowel, knead it and squeeze as much water out of it as possible.

Knead the tofu in a large bowl for five minutes and then add the garlic, green onions, fennel seeds, parsley, salt, pepper, and cheese. Knead it for another few minutes. Whisk the egg and work it into the tofu dough.

Combine the ground bread crumbs, spices and pepper in a large flat bowl or pie pan. Make small, walnut-sized balls out of the tofu dough and roll each ball in the dough.

Heat the olive oil in a nonstick pan or well-seasoned cast-iron pan on medium and fry your tofu ganmo meatballs on each side until golden brown. I like to freeze half the recipe and save it for another time.

Then simmer in pasta sauce for an hour or more so it absorbs the flavors. If you like you can add thinly sliced fresh mushrooms to the pasta sauce and let them simmer along with the tofu meatballs.

Serve on gluten-free french bread with fresh basil leaves or on gluten-free spaghetti, sprinkled with additional grated cheese and julienned basil.