Spaghetti and Vegan Meatballs with Tomato Sauce
We took another run at the meatball recipe, hickory-smoking the tofu adding 1 tbs. tamari, 1 tsp. smoked paprika, 1/2 tsp. onion powder, 1 tbs. nutritional yeast and 1 small red onion, minced (in place of the shallots) -- and deep-fried them instead of cooking them in the cast-iron pan.
The thing we've learned is to add just enough vital wheat gluten to hold it together and not to over develop the gluten while kneading the ingredients together -- that will make for a tougher finished product. As long as it holds together pretty well, they'll be fine. Also, making them smaller than golf ball sized is better.
By deep-frying at 375F, they kept their shape much better and cooked more evenly -- but you have make sure you cook them about 4 minutes which might seem too long, but ensures that the center is also cooked -- the first one we pulled out to test were raw inside.
At the end of cooking, drop them in the tomato sauce to coat and re-heat.