Pinch sea salt, plus 1/2 teaspoon and more to taste
2 cups thinly sliced mushrooms, about 4 ounces
3 cloves garlic, roughly chopped
1/4 teaspoon red pepper flakes
1 (14-ounce) package extra firm tofu, drained and crumbled
1 large egg
1/4 cup dry bread crumbs
1 tablespoon finely chopped parsley leaves
Freshly ground black pepper
1/2 cup all-purpose flour
Simple and Quick Tomato Sauce, to serve, recipe follows
Spaghetti, to serve
Simple and Quick Tomato Sauce:
1 (28-ounce) can organic plum tomatoes with juice
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
Freshly ground black pepper
1 small clove garlic, peeled and crushed
6 large basil leaves
Directions
2 tablespoons of the oil should be heated in a medium skillet over medium heat. Add a dash of salt and the onion. Cook for 3 to 5 minutes, or until softened. Add the red pepper flakes, garlic, and mushrooms. Increase the heat to high and sauté the mushrooms, stirring regularly, for 4 to 5 minutes, or until they have released their juices and are lightly caramelized. Transfer the vegetables to the food processor's work bowl. Pulse to incorporate the tofu, egg, and 1/2 teaspoon salt. Once more combining, add the parsley and bread crumbs. Scrape the combination into a bowl, then generously sprinkle with freshly ground black pepper. On a dish, spread the flour. Create 1 1/2-inch balls of the tofu mixture by wetting your palms with water. Place the balls on a baking sheet or big dish after lightly dusting them with flour. Warm up the final 2 tablespoons of oil in a large skillet over medium heat. Add the balls and fry them for 3 to 4 minutes on each side, or until they are evenly browned. About 15 minutes after adding the tomato sauce, the balls should be cooked through and firm. Serve alongside your preferred pasta.
Simple and Quick Tomato Sauce:
Put everything into the bowl of a food processor and pulse several times to create a rough purée with basil flecks.
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