I have been adding new foods to my plan as I enter the maintenance phase of TSFL Today, I invented a recipe from a craving I have been having for something sweet and salty and glazed and yummy. So here you go...April's Apricot Teriyaki Glazed Tofu Turkey Meatball Extravaganza. That is the official name ahhahaaa!
8 oz Firm Tofu
1 lb lean ground turkey
1/2 cup seasoned bread crumbs
1/2 cup chopped onion
salt and pepper to taste
garlic powder to taste
Form the meatballs and bake in a 9x13 baking dish at 400 for 20 mins. Meanwhile, make the glaze
2 tbs. Apricot preserves
1-2 tbs Teriyaki sauce depending on how salty you like it
1 tbs brown sugar
1/3 cup water
salt to taste
Bring glaze to a boil. Reduce heat and simmer till reduced and thickened.
Pour the glaze over the meatballs in the oven and cook 10 more mins. I even put the oven on hi broil the last 2 mins to crisp it all up.
I served 4 meatballs over 1/3 cup Quinoa with a side of asparagus and about 1/3 cup sweet corn.