spaghetti with tofu balls
Prep time: 
Cook time: 
Total time: 
Serves: 12 balls
Spaghetti with meaty tofu balls infused with rosemary and dunked in rich tomato sauce with some green olives to go with it.
  • Spaghetti : 1 pound
For tofu balls :
  • Tofu (extra firm / I use Nasoya) : 1 box
  • Fresh rosemary : chopped 2 tbsp
  • Chives or spring onions (optional) : minced 1 tbsp
  • Garlic minced : 1 tsp
  • Seasonings (chicken / cajun / Italian seasonings) : 1 tsp
  • Salt and pepper to season
  • Bread crumbs : ½ cup
  • Oil for deep frying
For sauce
  • Tomato puree : 2 cups
  • Olive oil : 1 tbsp
  • Vidalia sweet onions : 1 medium
  • Garlic (minced) : 2 tsp
  • Italian seasonings / oregano -chilli flakes : 1 tbsp
  • Few Olives
  • Parmesan cheese (shredded / optional for vegans)
  • Cream or milk : ¼ cup (optional)
  1. Prepare the spaghetti as per the instruction on package, add little olive oil after it becomes al-dente.
For tofu balls :
  1. Thaw the tofu and mashed it, add all the ingredient listed for tofu balls. Blend it very well and refrigerate it for 30 minutes.
  2. Heat oil in a pan. Wet your hand and make small size tofu balls. You will get approximately 12 tofu balls.
  3. Fry them in batches in hot oil till they turn beautiful golden brown. Drain them on absorbent kitchen towel.
  4. You can also bake them in oven, like me at 350 degree for 15 minutes or till done.
For sauce:
  1. Heat some olive oil in a pan and fry the minced garlic in it, As soon as the flavour of garlic release, add the chopped onions and saute till it becomes translucent. Add the tomato puree, along with salt and pepper, Italian seasonings or you can use oregano and chilli flakes. Stir them well till the sauce get little thicker, drop the tofu balls in it and simmer for 2-3 minutes.
  2. You can also add cream or milk to make the sauce thicker.
  3. Shred some parmesan cheese over it ( Vegans can skip these) , throw in some olives and serve it over spaghetti.
Recipe by saffronstreaks at