Tofu Meatballs: A Delicious Vegan Twist on a Classic Comfort Dish
These savory tofu meatballs are baked, not fried, and made with garlic, onion, panko, and spices. Perfect for pasta, subs, or as a flavorful protein-packed appetizer. Great for vegans, vegetarians, or anyone looking for a delicious meatless option!
Ingredients
- 1 14 oz block firm or extra-firm tofu, pressed and drained
- 3 cloves garlic, minced
- ½ small yellow onion, finely chopped
- ¾ cup panko breadcrumbs (use gluten-free if needed)
- 2 tbsp soy sauce or tamar
- 1 tbsp tomato paste
- 2 tbsp nutritional yeast (adds umami depth)
- 1 tsp dried oregano
- ¾ tsp smoked paprika
- ¼ tsp ground black pepper
- Salt to taste
- Olive oil spray (for baking)
Optional Add-Ins:
- 1 tbsp ground flaxseed (for extra binding)
- Fresh herbs like parsley or basil
- Red pepper flakes for a spicy kick
Instructions
- Press the Tofu:Start by pressing the tofu to remove excess moisture. This step is crucial for texture. If you skip it, your tofu meatballs might turn out mushy. Pro Tip: If you don’t have a tofu press, wrap the block in a clean kitchen towel, place it between two plates, and weigh it down with a heavy pan. Let it sit for 15–20 minutes.
- Sauté the Aromatics:Heat a teaspoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 1–2 minutes until fragrant. Set aside to cool slightly before mixing with the rest of your ingredients.
- Blend the Mixture:In a large mixing bowl, crumble the pressed tofu with your hands or a fork until it resembles ricotta cheese. You want small, crumbly bits—not large chunks. Now add: - sautéed onion and garlic - panko breadcrumbs - soy sauce - tomato paste - nutritional yeast - oregano - smoked paprika - pepper - salt Mix thoroughly with a spoon or your hands. If the mixture feels too wet, add a bit more panko. If it's too dry, a splash of non-dairy milk or a teaspoon of olive oil can help bind it.
- Shape Your Meatballs:Scoop out about 1½ tablespoons of mixture and roll it into a ball. Repeat until you've used up all the dough—this should yield 16–20 tofu meatballs, depending on size. Pro Tip: Lightly oil your hands or use a cookie scoop for consistent sizing.
- Bake to Golden Perfection:Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place your tofu meatballs on the sheet, spaced slightly apart. Give them a light spray of olive oil to help them crisp up. Bake for 25–30 minutes, flipping them halfway through. The meatballs should be firm, golden brown, and slightly crispy on the outside.
Notes
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