So I was going to use eggs as a binder, and of course spices. If I have to go out and buy something, I might as well get breadcrumbs unless you recommend the stuffing mix over the breadcrumbs. Thanks for all the replies though :) In any case, how important are the breadcrumbs in tofu "meatballs"? Could I leave them out and still have them turn out okay? Have you ever tried that?
My mother starts with live active cultures (ergo some of the store bought yogurt ) and milk. What she does is basically what's on here: http://bengalicuisine.net/2009/mishti... I don't know of any other way to get it right (and neither does my mum, and she's a true blue bengali living in bengal). You could always make a lot of it in advance and keep it, misti doi keeps for really long once it's made.
So if I want to make meatballs (okay I'm substituting the meat with tofu, for cheapskate-ish reasons) and use old fashioned oats instead of breadcrumbs, how do I do the substitutions? Like 1/4 cup bread crumbs --> 2/3 cup oats? (I read somewhere). And do I keep the oats the way they are, or do I blend them in a food processor or crush them with mortar and pestle? Okay so I mainly don't want to have to buy bread crumbs/bread (don't like bread too much) and I'm a college student on a budget and don't need to have a box of crackers/cornflakes around either, but old fashioned oats I do have! (Massive boxes of them in fact...) hence other alternatives wouldn't be very helpful (I mean if I have to buy something, I might as well buy those bread crumbs). I DO happen to have garbanzo bean flour lying around though, so I could use that. Oh and I have rice around (and a rice cooker) so i could try that if it works Also, this is my first time making meatballs so I really have no idea.