Baked Tofupea Balls ‘n Pasta

I still had 1/2 of a Tofu block left from experiment #1, and wanted to be a little more creative with it this time around. Over the weekend (in NC), D snatched a box of  Quinoa-pasta from the pantry – I’ve never seen this in stores, but was obviously intrigued (as anything “new” and food-related interests me…).

What would combine Tofu and Quinoa noodles? Let the creative juices start flowing…

Tofu/Chickpea “meatballs” & Quinoa Pasta

1/4 tsp Baking Powder
1 tbsp Flour
1 (7.75 oz) can Garbanzo Beans/Chickpeas
1/4 block Extra Firm Tofu, cut into small cubes
Purple Onion slices
Seasonings: Garlic Powder, Rosemary, Thyme, Pepper, Basil leaves
1 tbsp Olive Oil

Preheat the oven to 350*. Combine all ingredients (except oil)  in a Food Processor and pulse until it creates a soft mixture.

Pour the oil into a large bowl, and add the chickpea mixture. Knead the mixture + oil with your hands, and create ~6 small “balls”. Place on a baking sheet (add a non-stick spray or foil sheet). Bake for ~15-20 minutes, until crisp and light-golden brown on the outside.

1 cup frozen Spinach leaves
1 cup frozen Broccoli Florets
2 svgs Quinoa noodles
~1/2 cup Marinara sauce, divided
Parmesan Cheese, grated

While the tofupea balls are baking, cook the pasta as directed (in boiling water for ~8-9 minutes). Combine the broccoli and spinach in a bowl and microwave for ~4 minutes, until heated through. Add it all together, and enjoy!

Now, close up…

I LOVED this tofuballs – you couldn’t taste the tofu, but it added protein and calcium. Win, win! I also love adding green veggies to pasta; it was a bowl full of flavor, textures, and lots of nutrients.

******

What’s your favorite way to add protein to your pasta?

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10 Comments

Filed under blogging, dinners, new things!, recipes

10 responses to “Baked Tofupea Balls ‘n Pasta

  1. Those look fun AND yummy! I love your experimentation. I usually use plain old chicken but sometimes chickpeas as well.

  2. I definitely have to try that!
    I guess I have to get a food processor. My mini-chop is too small, and I know my blender will fail (bean dip disaster).

  3. Elizabeth

    I admit, I was skeptical about the meatless meatballs, but they look delicious. And I wouldn’t know they were tofu-based if you hadn’t said so.

    As for the pasta – does the quinoa have any distinct flavor?

  4. Lacey

    yum!!!!!!!!!!! i wonder if i could make this without a food processor ? i suppose i could try it in a blender. i am always looking for new ways to use tofu (tho i could bake it every time and be perfectly happy lol, i’m a repeat offender like no other). this seriously looks delicious and it’s officially on my to do list. way to go! creativity to the max!! 🙂 thank goodness you have a food processor, yo!!!!!!!!! 🙂

  5. Lacey

    p.s. i hope you feel better soon!!!!!!!!!

  6. Looks very interesting! I’ve been wanting to make faux burgers lately. I think seasoning can make a world of difference so that you don’t even notice there isn’t meat and all that fat!

  7. I will be making these this weekend after I have gone grocery shopping(dont have tofu in the house right now), because they look amazing and I think I would love them!! 🙂

  8. 1) LOVE the tofu innovation!
    2) do tell more about these quinoa noodles…

  9. Pingback: Calling for Kale « Dietitian on the Run

  10. Pingback: Friday Five: Tried & True | Dietitian on the Run

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