"Gluten, Dairy & Egg Free" Tofu balls & Pasta

I've been making Tofu balls for years and find it to be not only a healthy vegetable substitute for meat, but a treasure during the Lenten fast. These meatless balls go well with any type of "gluten free" pasta or spaghetti.

The 14oz. soy product is found in the produce department, and is packaged in a white plastic container in water. Tofu balls require the "extra firm" soy. I buy soft for use in dips and shakes.
Soy can be used to replace dairy in many recipes as it takes on the flavor that you give it with flavorings and spices.

Any Tofu unused should be stored in a tight container in water, according to instructions on the package. I generally use the entire package in this recipe.

Remove the soy from the package, draining out all of the water, squeezing it with your hands as you would when making spinach pitas. Place in a bowl and set aside. Crush crackers in a plastic bag, using a rolling pin until the gluten free crackers are a fine consistency. (I use Kellogg's Corn Flake Crumbs and EnerG Crackers, approximately 3/4 Cup total.) Add up to one tablespoon of Garlic powder and crumble 2 tablespoons of dried Parsley, mixing well. (one beaten egg may be added). Place into a 1/4 cup measure, pressing it down firmly, carefully removing and forming it into a ball.

In a non-stick pan, heat 2 tablespoons of Canola oil, then add the rolled Tofu substance, formed into the size of a large meatball, and brown on all sides. Gently turning so as to keep it intact. Medium heat works best, in order to avoid sticking and burning to the bottom of the pan. The cooking process should not be done until all the balls have been formed, initially.

Remove and drain after browning on a paper towel, placing the browned balls in a deep dish with your favorite (heated) sauce to be placed in the oven, 350 degrees for a half hour.

I like using Ener G crackers which are suitable for gluten sensitive enteropathies. They are Gluten-Free, Wheat-Free, Milk-Free, Lactose-Free and Egg-Free. The corn flakes and pasta used are both Kosher and Parve as well. The egg in this recipe helps to hold the mixture together, and is used only for those who are not sensitive to eggs.

Serve with your favorite gluten free pasta and sauce, (optional: topping it with grated cheese).