Ingredients
1/2 cup matzah meal
1/2 tsp. salt
1/8 tsp. black pepper
1/2 tsp. onion powder
1 tsp mixture of dried herbs that you like best (parsley, dill, garlic, whatever)
2 tblsp. vegetable oil
6 tblsp. water
1/3 cup well-mashed firm tofu
Preparation
Preheat oven to 400º In a medium bowl, combine and stir dry ingredients together so that they’re well-mixed. Add vegetable oil and water and mix well. Add mashed tofu and mix thoroughly. Refrigerate 15 minutes Form into 1 inch balls and place on well-oiled baking sheet. Cover with aluminum foil (dull side of foil up) Bake for 30 minutes. Cool and refrigerate. Next day, heat the soup and add the matzah balls just before serving.
