Mitch Spinach Spinach Balls

8 servings

1 pound firm regular organic tofu, well mashed
3/4 cup vegan mayonnaise
1/2 cup yellow cornmeal, brown rice flour or chickpea flour
1/3 cup whole wheat flour
2 teaspoons garlic powder
1/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Pepper to taste
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2/3 cup parmesan alternative sprinkles (recipe follows)


Preheat oven to 350 F. Lightly mist a large baking sheet with olive oil or line with parchment paper.

To make the parmesan alternative sprinkles:combine 1/2 cup white sesame seeds, 2 tablespoons nutritional yeast, 2 teaspoons of chickpea miso and a pinch of salt in blender on low speed.

To make the spinafels: Combine tofu, mayonnaise, cornmeal, flour, and seasonings in a large bowl. Mix thoroughly into a smooth, thick paste. Add spinach and parmesan alternative sprinkles and mix well until evenly distributed. Mixture will be stiff. Form into balls using 2 level tablespoons of the mixture for each. Place on prepared baking sheet. Bake until firm and lightly browned, about 35 to 40 minutes. 

Serve with Mitch Spinach Magic Marinara as an appetizer or in a sandwich!