Tofu Nut Balls - cooking recipe

Ingredients

1 1/2 cups old fashioned oats
1 cup pecans
7 cloves garlic, crushed and minced (more if you want)
1/2 teaspoon sage
1 teaspoon crumbled oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons lemon juice
8 ounces firm tofu, crumbled and drained
1/2 cup water
olive oil, for skillet-frying

Preparation

Place oats and pecans in a blender or food processor and process until finely ground.
Remove to a large bowl.
Add garlic, sage, oregano, salt, pepper, and lemon juice to bowl.
Process tofu and water in blender (or processor) until smooth.
Add to bowl with other ingredients and stir until mixture holds firmly together.
Shape into 1.
5 inch balls.
Heat a little bit of olive oil in a non-stick skillet and skillet fry balls until reaching the desired level of brownness on all sides.
Adding more oil if needed.
Remove to brown bags or newspaper covered paper towels.
Place in a baking sheet and bake at 350 for 30 minutes or until done in the middle.
I sometimes skip this step and just flatten the balls slightly, so they will cook well on top of the stove.
Yields about 16 balls.
Serve over pasta cooked just al dente with some nice tomato sauce or as an appetizer.