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Spinach Tofu Balls   

Directions:

Thaw spinach. Strain and save water in case more moisture is needed in mix. Combine seasonings, bread crumbs, and gluten flour; mix well. Hint: It's important to mix the gluten flour with bread crumbs before adding to the wet ingredients; otherwise the gluten flour will clump together if moistened in its concentrated form. Add spinach and finely mashed tofu and mix thoroughly. If mix is too dry, add a bit of the spinach juice or water. Form into balls about the size of walnuts. Hint: Instead of chopped spinach, use an equivalent amount of shredded, steamed, and drained zucchini or carrots. Place on a lightly oiled cookie sheet and bake for 30-40 minutes at 350 deg. F. until lightly browned. Tasty alone or delicious in marinara sauce over pasta. Makes 24 small balls.

Nutritional information:

Per 2-ball serving: calories: 89; protein: 20 percent RDA; fat: 33 percent RDA/3.6 grams; carbohydrate: 47 percent RDA; sodium: 267 milligrams.

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