SPAGHETTI WITH TURKEY TOFU MEATBALLS
Two 14-ounce cans crushed tomatoes
3 tablespoons butter
1 pound spaghetti, cooked according to package directions
1 pound lean ground turkey
6 ounces Morinaga Silken Tofu - Soft
1/2 onion, grated on large holes of box grater
2 garlic cloves, finely minced or grated
2 tablespoons minced fresh basil
1/2 cup corn flake, bread or panko crumbs
1 teaspoon kosher or sea salt (if using regular table salt, use 1/2 teaspoon)
freshly ground black pepper
freshly grated parmesan cheese or soy parmsen cheese
To make the sauce, in a large sauté pan or soup pot, add the crushed tomatoes, onion and butter. Cover and bring to a simmer.
In the meantime prepare the meatballs. In a large bowl, mix together all of the meatball ingredients thoroughly. Use a melon baller and your hands to form meatballs.
Once the sauce comes to a simmer, turn the heat to low and add in the meatballs. Cover and cook for 20 minutes. Taste the sauce and season with salt and pepper. Discard the half-onion. Serve the sauce over the pasta, sprinkle with Parmesan cheese and serve immediately.
Cornflake crumbs are a special product found next to the bread crumbs. If you do have regular cornflake cereal, you can just put them in a bag and smash them until they become small crumbs. The tomato sauce recipe is from the famous Italian American cooking teacher, Marcella Hazan, who only uses 3 ingredients: crushed tomatoes, half an onion and butter. Just cut an onion in half, peel and discard the outer papery skin. Place this half-onion (no need to chop any further) into the pot. The onion that is cooked in the tomato sauce will be removed once the sauce is cooked - the onion will have transferred all its flavors into the sauce!