Tofu Balls with Pimento “Cheese” Sauce

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For the Tofu Balls:
6 cups crumbled tofu
2 cups whole-grain bread crumbs
2 Tbsp. onion powder
1 tsp. garlic powder
1 Tbsp. oregano
1 Tbsp. basil
1 1/4 tsp. salt
1 cup Pimento “Cheese” Sauce (see recipe below)

• Rinse, drain, crumble, and measure tofu. Put into bowl and add remaining ingredients. Mix well.
• Form into 1/8-cup (2 Tbsp.) balls. Place on a lecithin-oiled cookie sheet. Cover with foil.
• Bake at 350ºF for 45 minutes. Uncover and bake an additional 10 to 15 minutes to brown.

For the Pimento “Cheese” Sauce:
1 cup water
3/4 cup cashew pieces or tahini
2 Tbsp. sesame seeds or 1 Tbsp. tahini
3 Tbsp. yeast flakes
1 1/4 tsp. salt
2 tsp. onion powder
1/4 tsp. garlic powder
1/2 cup pimentos
2 Tbsp. lemon juice
1/8 tsp. dill seed, optional

• Blend all ingredients on high for 1 to 2 minutes until creamy. Very versatile “cheese” sauce. Use as a dressing for salad, over streamed vegetables, pasta, or potatoes, or in lasagna.

Variation: In place of 3/4 cup cashews, use 6 Tbsp. cashews and 6 Tbsp. tahini. Omit sesame seeds. This gives it a mild cheesy flavor.

Note: When using cashews, pour the sauce into a saucepan and cook over medium-high, stirring constantly until thickened.

Makes 40 servings

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