Friday, October 3, 2008

Italian Meatball Sandwich

1 cup chopped eggplant
1 cup sliced zucchini
450grams firm tofu, cut into small cubes (keep the water)
1/2 cup breadcrumbs
1/4 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1 teaspoon mustard
1 cup chopped onions
1 cup olive oil
4 cups of your favorite pasta sauce
6 hot dog rolls, split

Heat 1/2 cup oil in a pan over medium-high heat.
Add onions, and then garlic, stirring until onions are tender.
Add vegetables and cook until they are tender.
Add 1 cup of the pasta sauce and gently stir together.
Add 1/2 portion of each spice.
Cook and stir until heated through.
Turn off the heat and let the mixture cool for 20 minutes.

Mix in the cubes of tofu, breadcrumbs and whole wheat flour, as well as the remaining 1/2 portions of spices.
If the mix becomes too dry, add a little of the water from the tofu and some a few teaspoons of the pasta sauce, enough to bring the mix to a good consistency for rolling "meatballs".

Heat the remaining olive oil of medium heat in a clean pan.
Cook the "meatballs" for 5-10 minutes each, stirring occasionally to get an even browning.
Drain on paper towels.
Spoon onto hot dog buns and top with warm pasta sauce.


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