3 tablespoons extra virgin olive oil
One 14-ounce package firm tofu, drained, pressed, and mashed
2 tablespoons walnuts, toasted (see page 00) and finely ground
1⁄2 cup wheat germ
1⁄4 cup chopped parsley
2 tablespoons light soy sauce
2 tablespoons nutritional yeast (optional)
1 tablespoon onion powder
1⁄2 teaspoon garlic powder 1⁄4 teaspoon oregano
Oil an 8 ≈ 8-inch square or round baking dish with 11⁄2 teaspoons olive oil. Preheat the oven to 350oF.
Mix the mashed tofu together with the walnuts, wheatgerm,parsley, soy sauce, yeast (if using), onion powder, garlic powder, and oregano.
Shape into sixteen 11⁄2-inch balls and arrange in the prepared pan without touching each other.
Drizzle with the remaining 11⁄2 tea- spoons olive oil. Bake, turning the meatballs every 10 minutes, for 30 to 35 minutes, until they’re evenly brown and crispy.
Be careful when turning these—especially during the first few minutes—because they’re quite soft and will crumble if roughly handled.