This was a long time family favorite, dating from the years that Greg only ate vegetarian.
1 package extra firm tofu, well drained
1/4 c ground walnuts
1/2 minced onion
1/3 c bread crumbs
1 egg, lightly beaten
3 T minced fresh parsley
1 t miso paste or 1/2 t salt
pepper to taste
Combine all ingredients and mix well — hands work best! Shape into 1 1/2″ balls. Set aside while you heat oil to 350 degrees in a wok or skillet. Deep fry the balls in batches, taking care not to crowd them, until golden brown. Drain on brown paper or paper towel. When all are done, place in a single layer in a baking pan. Cover with your favorite tomato sauce and sprinkle with Parmesan cheese. Bake for 15 minutes at 350 degrees. Serve with spaghetti! They taste even better the next day, and they also freeze well, before or after baking.
Adapted from a recipe in Vegetarian Times Magazine.