Plant-Based Meatballs - Tufts Health & Nutrition Letter

Ingredients

• 1 tsp extra-virgin olive oil
• ½ onion, finely chopped
• 1 carrot (peeled and grated)
• ¼ tsp salt
• Freshly ground black pepper to taste
• 1 tsp minced garlic
• ¼ tsp chopped fresh oregano (or a pinch of dry)
• 1 large egg
• ½ cup whole-wheat breadcrumbs
• 1⁄3 cup walnuts, ground
• ¼ cup fresh parsley, chopped
• 1 cup fresh parsley, chopped
• 1 Tbsp Dijon mustard
• 1 lb firm tofu, pressed (weighted with heavy pan to squeeze out water)