Vegan Pecan Meatball Hoagie

• 16 ounces tofu
• 1 large onion, chopped coarsely
• 1 cup pecans, chopped coarsely
• 2 cups soda crackers, crushed coarsely
• 1 1/2 teaspoons sage
• 3 teaspoons garlic powder
• 5 whole wheat hoagie rolls
• 1 1/2 - 2 quarts tomato sauce
• 2 garlic cloves, whole and peeled
• oil

1. In blender container, blend tofu until smooth. You can add a little water to the tofu if necessary to blend, but not too much. Pour into a mixing bowl.
2. Add the onion, pecans, crackers, sage, and garlic powder and mix well. Allow to thicken in refrigerator for 10 minutes.
3. Form mixture into 2-inch balls.
4. Fry in lightly oiled pan, turning to brown on all sides OR, lightly oil a baking sheet and bake meatballs at 400u0b0F, turning several times, until all sides are browned. Be careful not to overcook and dry out meatballs in the oven. Start checking after 10 minutes and cook no longer than 30 minutes.
5. Put browned meatballs in baking dish, cover with tomato sauce and heat in oven or microwave until sauce bubbles.
6. Cut hoagie rolls in half and lightly brush cut sides with olive oil. Toast rolls in 400u0b0F oven until very lightly browned, remove from oven and rub garlic clove on each side. Bake an additional 3-4 minutes or until nicely browned.
7. Put 3 meatballs with sauce down the center of each toasted hoagie roll and serve warm.

onion, pecans, soda crackers, sage, garlic, whole wheat hoagie rolls, tomato sauce, garlic, oil

Taken from www.food.com/recipe/vegan-pecan-meatball-hoagie-319048 (may not work)