Gefilte Tofu

So, I'm not going to lie... I probably wouldn't make this for anything but Passover sedar. It is better than real gefilte fish, I'm sure, but the sauce is strangely gelatinous. I don't mean to scare anyone, I would make this again next year. 

Sauce:

1 quart water

3/4 c onion, chopped

1/2 c baby carrots

1/2 c celery

3/4 t salt

1/4 t pepper

1/2 t thyme

1 whole clove 

1 bay leaf

2 t agar powder

Gefilte Tofu:

1 c onion, chopped

1/2 c carrot, chopped

1 package of tofu, crumbled

3 T matzo meal

1 T egg replacer

3 T almonds, ground

1/4 c parsley, chopped

1/2 t salt

1/4 t pepper

• To make the sauce: Saute onion in a little oil for a couple minutes then carrots and celery, cook another 2 minutes. 
• Add water, salt, pepper, thyme, clove and bay leaf then simmer for about 30-45 minutes.
• Add agar powder to stock stir and cook for another few minutes (sauce will thicken when removed from heat).
• Preheat oven to 375.
• To make the gefilte tofu: blend onion, carrot and tofu in a food processor until smooth, then transfer to a mixing bowl.
• MIx in matzo, egg replacer, almonds, parsley, salt and pepper.
• Form mixture into balls. The size is up to you. I made them smallish (about 2 inches in diameter) but traditionally I think the balls are huge and disgusting,... use your own judgement.
• *Rolling the balls is a little easier if you have oil on your hands so the mixture doesn't stick.
• Bake the gefilte tofu for about 40 minutes.
• Transfer balls to a serving dish and pour sauce on top. Make sure the sauce is hot, it will turn into a frightening gelatinous blob as it reaches room temperature.
• Enjoy!