Spaghetti Sauce and Tofu Balls

For the Tofu balls

1/2 cup firm tofu mashed or crumbled
1/4 cup flour
1/2 tbsp tahini or nut butter
1 tbsp tamari
1/8 cup parsely
1 small onion minced
1/4 tsp dry mustard
1/8 tsp black pepper
1/4 flour (for coating)
2 tbsp olive oil


For the sauce

1 tbsp Olive Oil
1 small carrot chopped
1 small onion chopped
1 celery stalk chopped
2 garlic cloves chopped
400g tinned tomatos
1/2 tbsp dried basil
1/2 tsp salt
1 tsp sweetener
1/4 cup parsley minced
1 tbsp red wine vinegar

-In a large bowl mix together the tofu, 1/4 cup flour, tahini, tarmari, parsley, onions, mustard and pepper

-Place other 1/4 cup flour on a small plate and roll 1/2 tbsp of the mixture into a ball and coat in flour.

-Place 2 tbsp of olive oil in pan on medium heat and fry balls til golden brown all over.

-Saute onions for sauce in 1 tbsp oile oil til translucent.

-Add carrots, celery and garlic and saute until carrots soften

-Add tomoto sauce, basil salt and sweetener and let simmer for 15-20 mins

-Turn off heat and add in parsley, vinegar and tofu balls.

-Stand for 5 mins before serving.

Serving Size: Makes 4 small servings. Pasta not included in kcals