Tofu Meatballs
These tofu meatballs are a rich and tasty plant-based version of an iconic comfort food. I use firm tofu, Italian herbs, and walnuts held together with flax egg and breadcrumbs for a tender protein-rich sphere that takes just 1 hour to make and can be added to any number of dishes.
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
- My #1 Secret Tip for this tofu meatball recipe is to press the tofu thoroughly before mixing. Excess moisture prevents the mixture from binding properly, and well-pressed tofu gives the meatballs a significantly firmer texture.
- Fine crumble: I break the tofu into small, even pieces so the mixture binds easily.
- Rest mixture: If the mixture feels too soft, I chill it in the fridge for 30 minutes before shaping.
- Dampen hands: I lightly dampen my hands with water before shaping each meatball to prevent sticking and keep a smooth surface.
- Swap out breadcrumbs: If you do not want to use breadcrumbs, rolled oats or gluten-free panko work well as binding agents in this recipe.
- Do one test: I always roll one small ball and cook it off in the oven before rolling the entire mixture and baking it. This gives me a chance to check the seasoning and how well the meatballs hold their shape.
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