Curried Savory Balls

1 lb. ground meat alternative
11/4 cups silken tofu
1/4 cup chopped peanuts
1/2 tsp. minced fresh ginger
1 tsp. minced fresh cilantro
Salt to taste
1/4 tsp. cayenne
1 cup chopped onions
2 Tbsp. vegetable oil
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
2 cloves garlic, minced
1/4 tsp. ground turmeric
1/4 tsp. ground ginger
1/2 tsp. ground coriander
1 large ripe tomato, chopped
1 tsp. chopped fresh parsley

• To make the “meat” balls, in a large bowl combine the ground meat alternative, 1/4 cup of the tofu, the peanuts, fresh ginger, cilantro, salt, 1/8 tsp. of the cayenne and 3/4 cup of the chopped onions. Shape into 11/2-inch balls.
• Heat 1 Tbsp. of the oil in a large skillet. Add the balls and brown on all sides, about 3 minutes. Remove from the skillet with a slotted spoon and drain on paper towels.
• To make the curry sauce, heat the remaining 1 Tbsp. oil in a skillet. Add the remaining onions and brown lightly. Add the cinnamon, cardamom, garlic, turmeric, ground ginger, coriander, remaining cayenne and salt to taste and sauté 2 minutes. Add the tomato and simmer, stirring, for 2 minutes.
• Remove the pan from the heat and whisk in the remaining tofu. Add enough water to make a thick sauce. Carefully add the “meat” balls to the sauce and warm over low heat without boiling.
• Garnish with the parsley.

Makes 8 servings