1/8-1/4teaspoonto taste freshly ground black pepper
2teaspoonsdried rosemary or thyme
1tablespoonred wine vinegar
1/4cupfresh parsley leaves
2teaspoonsground flax seed
For serving: Cooked pasta and marinara sauce of choicewalnut herb parmesan or another vegan parm of choice
Place the bulgur and 2 cups water into a medium sized saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 13-15 minutes, or until all of the water has been absorbed. Remove the bulgur from heat. Allow it to rest for a few minutes, fluff it with a fork, and then allow it to cool for 15 minutes.
Preheat your oven to 375F and line two baking sheets with parchment. You can spray the parchment with a vegetable oil spray to prevent the meatballs from sticking.
Remove the tofu from packaging and drain it of excess water. Add it, along with the nutritional yeast, salt, pepper, oregano, rosemary, vinegar, and parsley, to a food processor fitted with the S blade. Process till smooth. Add the parsley and pulse to combine the herb evenly into the tofu mixture.
Transfer the cooked bulgur and tofu into a large mixing bowl, along with the ground flax. Mix well with your hands. Shape the mixture into balls about 1 inch in diameter; you should get about 35-40 from the mixture.** Transfer the balls to the baking sheet and bake for 35-40 minutes, or until browning and crispy.
Serve the meatballs over your favorite pasta, along with marinara sauce, or however you like!
*Quinoa can be used in place of bulgur for a GF option. **Recipe can be halved.