Tofu Lentil Balls

An amazing meatball replacement, packed with flavor and nutrients. Makes a large batch so you can freeze some for later.

• 1.5 cups dried lentils
• 2 cakes extra firm tofu
• 2 tsp garlic powder
• 2 tsp oregano
• 1 tsp basil
• 1/2 tsp pepper
• 1/2 tsp crushed red pepper
• 1.5 tsp salt
• 1/4 cup soy sauce
• 8 oz tomato sauce
• 6 oz tomato paste
• 1/4 cup nutritional yeast
• 1 cup (barley) flour

Soak lentils in cold water at least 15 minutes. Drain, rinse, then cover with 1″ of water in pot. Boil, then simmer 20 minutes. Meanwhile, press 2 tofu cakes under a heavy weight for at least 10 minutes. When lentils are done, strain excess liquid.

Drain water from tofu and mash with lentils until mixed. Add all the other ingredients and mix well. Preheat oven to 400. Scoop into balls and set on oiled sheets. Bake for 30 minutes. Freeze leftovers in a thick plastic bag.