Tofu Baby Bella UNmeatballs

Ingredients (serves 4):

• Saute ingredients:
  • 1 Cup sliced baby bella mushrooms
  • 4 cloves garlic, minced
  • 4 Tablespoons Bragg’s Liquid Amino Acids
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon olive oil
• 3/4 Cup gluten-free  bread crumbs or quinoa flakes
• 12 oz firm tofu, drained
• 1/2-2 teaspoons red pepper flakes (I used 3 as I like my food hot ‘n spicy)
• Salt to taste
• 16 oz of your favorite gluten-free pasta, prepared as instructions state
• 2-4 Cups of your favorite tomato sauce

Directions:

1. Preheat your oven to 425 degrees Fahrenheit.  In your saute pan on medium-high heat add your oil, garlic, mushrooms, and saute for 2-3 minutes.  Add in your Bragg’s Liquid Amino Acids and saute for another 3-5 minutes, until your mushrooms are golden.
2. In your food processor add your bread crumbs and tofu, pulse to combine.  Add all of the ingredients of your saute pan (including liquid), red pepper flakes, salt to taste, and pulse until smooth.  Prepare a greased baking sheet.  This is where it gets messy! I keep a small bowl of water nearby so I can wet my hands after rolling each ball.  Use 1-2 Tablespoons per each ball and roll between WET hands to form a ball, place on your baking sheet. Continue until all of your unmeatball mix is finished.  Pop your baking tray in the oven and bake for 10-12 minutes, carefully flip them over, and bake for another 10-12 minutes, until golden.
3. In a medium sauce pan add your tomato sauce and heat to a simmer.  Add your finished unmeatballs and simmer for 10-15 minutes in your tomato sauce.  Serve over your prepared pasta and with a side of greens of choice for a balanced meal!

4. Enjoy eating whole!