1 soft tofu (about 12 oz.)
1 tbsp. vegetable oil
1 sm. onion, finely chopped
1 clove garlic, minced
1 sm. carrot, grated
1/2 green pepper, finely chopped
1/2 tsp. dried basil
1/3 tbsp. ground fennel seeds
1/4 tsp. dried oregano
1/4 c. walnuts, ground or finely chopped
Egg replacer (equivalent to 1 egg)
1 c. whole wheat bread crumbs
1/4 c. chopped fresh parsley
1 tsp. dijon mustard
1/2 tbsp. dark sesame oil
1 tbsp. tamari soy sauce
Freshly ground pepper to taste

Egg replacer can be purchased at "Nature Food Store".

Preheat the oven to 350 degrees. Place the tofu between 2 weighted cookie sheets and set aside for about 20 minutes. In a skillet, heat the oil and saute the vegetables and the herbs for 10 minutes or until tender. In a large bowl, fold in egg replacer, then add the remaining ingredients. Mash the pressed tofu either with a potato masher or your hands and add it to the bowl, along with the sauteed vegetables. Stir well - the mixture should be firm enough to form into balls. Using your hands or 2 spoons, pat the mixture into 1 1/2 inch balls and place on an oiled baking sheet. Bake for 20 to 30 minutes or until dark brown and firm to the touch. Serve with spaghetti and sauce.

Suggestion: Use ice cream scoop to form even balls. Makes about 12 meatballs.