Instructions

1. Preheat oven to 350˚F.
2. Place walnuts and rolled oats in food processor and pulse couple of times. It shouldn’t be too fine. Transfer to mixing bowl. Then blend bread into small breadcrumbs. Add to the mixing bowl together with the rest of dry ingredients and stir.
3. Lastly place tofu, soy sauce and vegetable stock into food processor and blitz until smooth. Scoop into dry mixture and stir well.
4. Form the balls and place them on a backing sheet lined with a parchment paper.
5. Bake for 15 minutes. Turn the meatballs and bake for another 10 minutes.
6. While meatballs are baking cook spaghetti and make Marinara sauce.
7. Heat a pan over medium heat. Add olive oil and garlic and sauté until fragrant. Add tomatoes and break them with spatula. You can also break them with immersion blender. Season with herbs, salt and pepper.
8. Cook for 5 minutes and add the meatballs. Continue cooking for another 10-15 minutes until sauce is thickened and meatballs are softened.
9. Serve over spaghetti.