Tofu Spaghetti Balls

Cue Pavarotti. Cue sparkling grape juice. Cue husband saying "are you sure there's nothing unhealthy in these?"
Meatless. Egg-free. Protein-rich.
And with your favorite pasta and sauce {and maybe some grated Romano} = delicious.

Tofu Spaghetti Balls
a family recipe, passed down

Tofu Balls:
1 container firm tofu {about 1 pound}
1/2 cup bread crumbs {I used Italian seasoned}
2 tablespoons almond butter {peanut butter works great also}
3 tablespoons soy sauce {I use Kikkoman}
1/4 cup fresh parsley, chopped {I used dried parsley, still works}
1 medium onion, chopped fine
1/8 teaspoon oregano
1/8 teaspoon sweet basil

Breading Mix: {ratios subject to your taste....this is simply an estimate}
1/2 cup yeast flakes
1/2 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder

Mix all ingredients together and form into small balls. Roll balls around in the breading mixture and then place in about 1/2 inch of warmish oil. Fry over medium heat until browned all over. Remove and place on paper towel to remove excess oil. Serve with hot spaghetti and your favorite sauce!