Spaghetti and No-Meat Balls

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This spaghetti recipe is so fresh and easy to make.
A few tips: be sure to use extra firm tofu and use plenty of paper towels to drain the tofu of the majority of moisture. Use plenty of bread crumbs to form balls, add extra flour as well if necessary. I cooked the meatballs for about 15-20 minutes, turning every few minutes for a crispy-brown outside. For the sauce: double all of the ingredients, you'll need it! Save Time: Best to make the sauce the night before. Then, just heat it up in a sauce pan while meatballs finish cooking.

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We absolutely love this No-Meat Balls recipe. It came out really good.
I really had no problems with moisture of tofu. In fact I used my hands to mix the mixture rather than Food Processor. One thing I might change next time is to deep fry the balls rather than grill them. So that it stays crispier longer time.
But overall it was really delicious. Going to make it again for sure.

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The previous commenter was the ingredients were very moist, which I will agree with and needed flour or more breadcrumbs to be able to form ball. Other than that, the Non-Meat balls were delicious. i would like to know what I did to make them so moist? Great taste and better for you than meat balls. Paul Fort Wayne Indiana

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Sauce flavor was good, though I'm not sure there will be enough if served over pasta. Tofu balls were very wet. Had to triple flour coat them to keep them together. Flavor was fair to good and the texture, though pleasant, did not resemble a meatball. I followed the recipe to the T, except used a high quality dried basil in sauce instead of fresh as fresh was not available. And I also added a few extra tablespoons of dried breadcrumbs to the tofu mix. I almost gave the recipe a four due to nice flavor, however, it's not an easy recipe as it needs some tweaking.