Meatless Thursday : Meatless "Meatballs" Spaghetti

These XL tomatoes are beautiful!

This is my first time stopping for a moment to admire the beauty of tomatoes...

I wanna use them to make my tomato spaghetti sauce..

Slices of tomatoes are really pretty too!

I wanted to make my own sauce with pure tomatoes instead of canned ones, 

because canned ones are high in salt content...

You can find my homemade tomato sauce recipe HERE

I made the sauce before going out to work....

and when I'm back, started to make the meatballs.

I used tubular spaghetti,

it's hollow in the middle and it's just like a super long straw! 

This is the meatless "meatball"...

frankly speaking, I did not eat it,

after cooking the meal, I don't feel like eating anymore.

very weird.

I was very excited about eating this intially 

 and don't know why it became this way. Haha...

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Meatless "  Meatballs"     Spaghetti

2 Servings Spaghetti

1 Tbsp Olive Oil

3 Cloves Garlic, Minced

1 Medium Yellow Onion, Finely Chopped

1 Medium Carrot, Grated

250g White Button Mushrooms, Finely Chopped

1 Green Pepper, Finely Chopped

2 tsp Dried Basil

1 Tbsp Grounded Black Pepper

600g Pressed Tofu

1 Large Egg

1 1/2 Cups Breadcrumbs (I used panko)

2 Tbsp Soy Sauce

2 Tbsp Sesame Oil

Salt and black pepper to taste

1. Sauteed carrot, green pepper, garlic, onion, basil and black pepper in oil for 10 minutes.

2. Drain the juice from the cooked vegetables.

3. Crumble tofu with hands and mix with vegetables.

4. Add egg, breadcrumbs, soy sauce, sesame oil, salt and black pepper, mix very well.

5. Form into 1 1/2 inches ball and lay on baking sheet.

6. Bake them in preheated 180 degrees oven for 20-30 minutes.

7. When done, transfer "meatballs" into spaghetti tomato sauce.

8. Serve with spaghetti.

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Recipe Source from : Improbable Farmer