One of the Tofu Cookery recipes I hear mentioned a lot is the tofu spaghetti balls. I figured that was a good place to start my MoFo journey. These are basically balls with mashed up tofu, peanut butter, wheat germ, soy sauce, and a few herbs and spices.
Try as I might, I couldn’t find wheat germ anywhere. I went to THREE different bulk food stores, and they all looked at me as if I had two heads. I guess nobody eats wheat germ anymore. I finally gave up and just used breadcrumbs instead.
These are baked in the oven for about 30 minutes. Mine fell apart quite badly. I mushed them back together for the above photo, but they weren’t very firm at all. But despite their crumbly-ness, they were pretty darn tasty and I can see making them again. The peanut butter was something I would never thing to add but it made them really yummy.
Isa posted her version of the recipe on the PPK blog a few years ago (she uses breadcrumbs instead of wheat germ as well, so maybe it’s not just me that has issues sourcing wheat germ). Her recipe is pan-fried instead of baked, but you could always try baking the balls instead if you were so inclined.