Spaghetti And No-Meat Balls

For the meatballs: 4 tablespoons extra-virgin olive oil 3/4 cup finely diced onion Pinch sea salt, plus 1/2 teaspoon and more to taste 2 cups thinly sliced mushrooms, about 4 ounces 3 cloves garlic, roughly chopped 1/4 teaspoon red pepper flakes 1 (14-ounce) package extra firm tofu,

drained and crumbled 1 large egg 1/4 cup dry bread crumbs 1 tablespoon finely chopped parsley leaves Freshly ground black pepper 1/2 cup all-purpose flour

For the sauce: 1 (28-ounce) can organic plum tomatoes with juice 1/2 teaspoon kosher salt 1/2 teaspoon dried oregano Freshly ground black pepper 1 small clove garlic, peeled and crushed 6 large basil leaves

In a medium skillet over medium heat, warm 2 tablespoons of the oil. Add the onion and a pinch of salt. Cook until softened, about 3 to 5 minutes. Add the mushrooms, garlic, and red pepper flakes. Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their

juices and are lightly caramelized, about 4 to 5 minutes. Transfer the vegetables to the work bowl of a food processor. Add the tofu, egg and 1/2 teaspoon of salt and pulse to combine. Add the bread crumbs and parsley and pulse to combine again. Scrape the mixture into a bowl and season with plenty

of freshly ground black pepper. Spread the flour on a plate. Moisten your hands with water and form the tofu mixture into 1 1/2-inch balls. Lightly coat the balls in flour and put them onto a baking sheet or large plate. In a large skillet over medium heat, warm the remaining 2 tablespoons oil

Add the balls and cook them until browned all over, about 3 to 4 minutes on each side. Add the tomato sauce to the pan and simmer until the balls are firm and cooked through, about 15 minutes. Serve with your favorite pasta. Yield:4 servings, about 20 balls

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