Spaghetti and No-Meat Balls

I got this recipe from Food Network. Here's how I made it tonight:

Ingredients:
Meatballs:
2 tsp EVOO
1/8 c finely diced red onion
Salt and pepper
1 oz mushrooms, sliced
1 garlic clove, chopped
Dash of red pepper flakes
1 svg (79g) Nasoya extra firm tofu, drained and crumbled
1 T egg beaters
1 T dry bread crumbs
Fresh chopped herbs, I used oregano and cilantro
1 T whole wheat flour

Tomato sauce (I used 1/2 c Muir Glen Organic Fire Roasted Crushed Tomatoes, put through the blender)
2 oz spaghetti, prepared

Directions:
In a medium skillet over medium heat, warm 1 tsp of EVOO. Add the onion and a pinch of salt. Cook until softened. Add the mushrooms, garlic, and red pepper flakes. Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their juices and are lightly caramelized.

Transfer the vegetables to the work bowl of a food processor. Add the tofu, egg and another pinch of salt and pulse to combine. Add the bread crumbs and herbs and pulse to combine again. Scrape the mixture into a bowl and season with plenty of freshly ground black pepper.
Spread the flour on a plate. Form the tofu mixture into 1 1/2-inch balls. Lightly coat the balls in flour. (Mine made 6.)
In a large skillet over medium heat, warm the remaining 1 tsp EVOO. Add the balls and cook them until browned all over, about 3 to 4 minutes on each side.
Add the tomato sauce to the pan and simmer until the balls are firm and cooked through, about 15 minutes. Serve over pasta. Makes 1 serving.

Nutritional Information: 

(No-Meat Balls only, not including sauce or pasta)

Calories: 240.2
Fat: 14g
Saturated: 1.9g
Polyunsaturated: 3.8g
Monounsaturated: 7.6g

Cholesterol: 0g
Carbs: 16.7g
Fiber: 3.1g
Sugar: 1g
Protein: 12.9g

Ratings:
Kristen: 3.5
Dave: 4 (I made him the same thing but instead of the no-meat balls I cut up and cooked a Jennie-O hot italian turkey sausage link to put in the sauce)