3 tb Vegetable oil

      4    Garlic cloves,

           -crushed
      1 lg Onion, finely

           -chopped
      1 lg Carrot, grated

      1    Green pepper, finely

           -chopped
  1 1/2 ts Dried basil

      1 ts Ground fennel

    3/4 ts Oregano, dried

      2 lg Eggs

      1 c  Bread crumbs

    3/4 c  Walnuts, very finely

           -chopped
    1/4 c  Parsley, fresh

      2 tb Dijon mustard

  1 1/2 tb Sesame oil

      1 tb Tamari soy sauce

      3    Tofu cakes, firm

           Black pepper
  Preheat oven to 350 degrees F.  Saute the garlic, onion, carrot, pepper,
  basil, fennel and oregano in the oil for 10 minutes or until tender.
  In a large bowl, beat the eggs, then add all other ingredients except the
  tofu.  Mash the tofu and add it to the other ingredients.  Mix well.  Form
  the mixture into 1 1/2-inch balls. Spread on a greased baking sheet. Bake
  for 20-30 minutes at 350 degrees F. or until golden brown.
  NOTES:
  *  Vegetable and tofu "meatballs" -- This recipe comes from the New Recipes
  from Moosewood Restaurant cookbook.  They said that these vegetarian balls
  are "one of our most popular standard lunch items". I was skeptical, so I
  gave it a try and indeed, they are quite tasty.
  : Difficulty:  easy.
  : Time:  30 minutes preparation, 30 minutes baking.
  : Nicholas Horton
  : Reed College, Portland, Oregon, USA
  : tektronix!reed!horton
  : Copyright (C) 1986 USENET Community Trust