Tofu meatballs

This is absolutely my husband's favorite thing. Twenty five years ago when he became a vegetarian it was alot more difficult than today. There were no premade tofu chick'n nuggets, veggie burgers, veggie sausage and bacon, or veggie hot dogs. His mother indulged her then 8 year old son's desire to stop eating meat, thinking it was a passing phase, and that when he wanted his happy meal he would eat meat again. That never happened. So she came up with these meatballs. And we all thank her! 

1 pkg firm or extra firm tofu, crumbled up  {the pictures are actually showing a double batch}

add in an egg, a cup or so of breadcrumbs to start, salt, pepper, garlic, basil, oregano,a dash of cayenne or crushed red pepper, and half a cup of grated/sheredded parmesean cheese

fresh parsley

Roll into litlle balls and place on a lighty greased {I use non-stick spray} sheet tray.

Then lightly spray the top of the meatballs  as well.

bake at a preheated 450 degrees. 15 min then turn over for an additional 15 min or until both sides have a little color

I made a few changes from my mother in laws recipe. She pan frys the meatballs like you would you regular pork-beef variety, and I bake them so I don't have to deal with splattering oil. Either way with a little marinara they are delish.