For dinner tonight I decided to try something from a new cookbook I just got called
Country Life Vegetarian Cookbook. Along with some tempting loaf recipes (I dig veggie loaves so much.) there are also a few "meatball" recipes, one of which are made with tofu. I decided to try that recipe and use them for spaghetti and "meatballs". This afternoon I made a quick marinara and let it simmer while I made the tofu balls. While they were cooking in the oven, I was able to catch the Dodgers on tv. Yes, they won! (And
Casey Blake is still my boyfriend.) Here is a picture of the meatballs cooling out of the oven.
Later on at dinner time I just reheated the sauce and meatballs and put a quick salad together with the "Sauce Rouge" dressing from the same cookbook. Sorry about the quality of photo, it got darker by this time.
It all went deliciously well. The tofu balls were very nice and surprisingly filling. They reminded me of mini tofu loaves. Three balls on top of the spaghetti and sauce was enough for me. Lots of leftovers for tomorrow!
