Preheat oven to 350 degrees F. Lightly oil a large baking pan.
In a non-stick or slightly-oiled frying pan, saute the onions until they being to soften but not turn color. Remove from heat and set aside.
In a blender or food processor, process the bread slices until they are soft bread crumbs. Place the onions, bread crumbs, walnuts, oats, sage, garlic powder, onion powder, Vege-Sal, basil, and McKay's Chicken Seasoning in a large mixing bowl; mix together and set aside.
In the blender, slowly blend together the diced tofu, water, and Bragg Liquid Aminos. Add additional small amounts of water if necessary. Add the prepared bread crumb mixture, mixing well. Note: The mixture will be quite moist.
Using a #70 scoop, form the mixture into small balls and place on the prepared baking pan.
Bake 30 minutes or until golden brown on top and bottom. Turn balls over after 15 minutes then continue baking an additional 15 minutes.
Remove from oven and serve.
These “meatballs” freeze nicely. The recipe can easily be cut in half, but I make a large batch to freeze.
Makes 20 servings at 4 balls per serving. I like the large recipe to have some for freezing.
* Bragg Liquid Aminos is a natural soy sauce alternative.
Tofu Walnut Meat Balls Recipe: https://whatscookingamerica.net/vegan/tofuwalnutmeatballs.htm