Pecan Ball Sub
These little pecan balls are sooooo good, and so versatile. They are good in a sub and the make great “meatballs” for spaghetti. I also like them crumbled up in my salad for lunch. Served with a big colorful salad and a glass of chianti! I use ground cashews as a topping for the subs and pasta.
Enjoy!
Preparation time: 15 minutes
Baking time: 30 minutes
Ingredients
- 1 pound extra-firm tofu
- 1/2 cup pecans
- 1/2 cup raw oats
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon tarragon
- 2 tablespoons light soy sauce or tamari
- 1/3 cup ketchup
- 2 tablespoons vegan Worcestershire sauce
- 1/2 cup bulgur (cooked in 1 cup water)
- 1/2 cup tortilla crumbs or any non-fat breadcrumb mixture
- Marinara sauce
- Whole wheat sub sandwich buns
Instructions
- Preheat oven to 350 degrees.
- In food processor, blend tofu, pecans, oats, onions, garlic cloves, thyme, tarragon, soy sauce, ketchup and Worcestershire sauce. Place in large bowl.
- Mix in cooked bulgur and breadcrumbs.
- Roll into balls, and place on a non-stick cookie pan.
- Bake for 30 minutes.
- Place bulgur balls in sub buns and top with marinara sauce.