Tofu Meatballs (Vegan, Hearty, High-Protein)
My delicious, simple vegan tofu meatballs are a vegetarian version of the classic comfort food, ideal for anyone following a plant-based diet! A combination of firm tofu, fragrant aromatics, Italian herbs, and an easy substitute for eggs come together in my vegan take on the traditional meaty version. Not only is my recipe is vegetarian and vegan, it's also high in protein, and can easily be made gluten-free too!
Servings: 28 meatballs
Calories: 51kcal
Ingredients
For The Tofu Meatballs
- 1 tbsp ground flaxseed
- 2½ tbsp water
- 1 tbsp oil
- ½ onion finely diced
- 2 cloves garlic crushed
- ½ cup walnuts
- 14 oz firm tofu
- 1 cup breadcrumbs
- 1 tbsp corn starch
- 2 tbsp vegan Worcestershire sauce
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dried Italian herbs
- 1 tbsp nutritional yeast
Optional, For Serving
- 28 oz jar marinara sauce
- 8 oz pasta
Instructions
- Prepare the flax egg by mixing the ground flaxseed and water together, stir until well combined. Set aside.
- Heat the oil and sauté the diced onion until soft and translucent. Add the garlic and continue to cook for another 2 minutes. Remove and allow to cool.
- Place the walnuts into a food processor and grind to a powder.
- Press the tofu to remove excess water. Using your hands, break the tofu into small pieces.
- Add the remaining ingredients along with the flax egg and cooked onion. Mix until well combined.
- Preheat the oven to 350 degrees F / 180 C.
- Next, using your hands, shape 1-2 tbsp of mixture into balls and place on a baking tray lined with baking paper. Repeat until all mixture has been used. Mixture will make approximately 28 meatballs.
- Lightly spray the meatballs with spray oil and bake for 25-30 minutes, turning the meatballs half way through cooking, until golden and slightly firm to touch.
- Serve hot with your favorite pasta sauce and pasta or enjoy with a side of dipping sauce.
Notes
- These meatballs are great tossed in my marinara sauce and your favorite pasta.
- Squeeze excess water from the tofu by pressing it between kitchen paper towel.
- Crumble the tofu into small pieces that resemble breadcrumbs
- To make these meatballs gluten free, use gluten free breadcrumbs and ensure the Worcestershire sauce is also gluten free.
- The meatballs can be pan-fried in a little oil rather than oven baking if you’d prefer them to have a crispier golden outer edge.
- Store cooked tofu meatballs in an airtight container in the fridge for up to 4 days. Raw tofu meatballs can be stored for up to 2 days before cooking.
- Tofu meatballs are cooked when they’re slightly firm when lightly pressed.
- Note: nutritional info is for meatballs only, does not include cooked pasta or sauce.
Nutrition
Serving: 1meatball | Calories: 51kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 128mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g