Spaghetti with meatballs without meat

Ingredients:

Meatballs

• 4 tbsp. l. olive oil
• 3/4 cup finely diced onion
• A pinch of sea salt + 0.5 tsp or more, to taste
• 2 cups thinly sliced ​​mushrooms, about 110 g
• 3 cloves garlic, coarsely chopped
• 1/4 tsp red pepper flakes
• 1 package (400g) extra-firm tofu, drained and crumbled
• 1 large egg
• 1/4 cup breadcrumbs
• 1 tbsp finely chopped parsley leaves
• 0.5 cups premium flour
• A simple and quick tomato sauce for serving, see recipe below.
• Spaghetti, for serving

Simple and quick tomato sauce

• 1 can (800 g) of canned organic plum tomatoes in their own juice
• 0.5 tsp coarse salt
• 0.5 tsp dried oregano
• 1 small clove of garlic, peeled and crushed
• 6 large basil leaves

Preparation:

1. In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and a pinch of salt. Cook until softened, about 3-5 minutes. Add the mushrooms, garlic, and red pepper. Increase the heat to high and cook, stirring frequently, until the mushrooms release their juices and are lightly browned, about 4-5 minutes.
2. Transfer the mushrooms to the work bowl of a food processor. Add the tofu, egg, and 1/2 teaspoon of salt and pulse until combined. breadcrumbs Add the parsley and whisk again. Transfer the mixture to a bowl and season with freshly ground black pepper. Transfer the flour to a plate.
3. Wet your hands with water and form the mixture into 4-cm diameter balls. You should have 20 meatballs. Lightly coat the balls in flour and place them on a baking sheet or large plate.
4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown, about 3-4 minutes per side. Add the tomato sauce to the skillet and simmer until the meatballs are firm, about 15 minutes. Serve with your favorite pasta.
   
   Simple and quick tomato sauce:
   
   Place all ingredients in a food processor and pulse until coarsely pureed and flecked with basil.