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Tofu Meatballs Recipe

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4.3 from 88 reviews

These Tofu Meatballs are a delicious vegan alternative to traditional meatballs, combining pressed tofu with savory seasonings and optional fresh herbs to create a flavorful, protein-packed dish. They are first pan-seared to develop a crispy crust and then baked to finish cooking through, offering a delightful texture. An optional sweet and sour sauce adds a tangy finish perfect for dipping or drizzling.

  • Total Time: 40 minutes
  • Yield: 15 meatballs

Ingredients

For the meatballs:

  • 1 block extra-firm tofu, pressed
  • 1 small white onion, finely diced
  • ¼ cup breadcrumbs
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • ¼ cup nutritional yeast
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ tablespoon olive oil

Optional add-ins:

  • ¼ cup finely chopped fresh herbs
  • 2-3 cloves fresh garlic, minced
  • 1-2 tablespoons hemp hearts
  • 1 teaspoon Better Than Bouillon base
  • 1 egg (if not keeping it vegan and want extra binding)

For the sweet and sour sauce (optional):

  • ⅓ cup ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • ¼ cup brown sugar
  • ¼ cup water
  • ⅓ cup apple cider vinegar
  • ¼ cup pineapple juice

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs after searing.
  2. Prepare Tofu: Crumble the pressed tofu into a large bowl, breaking it down until the pieces are about the size of rice grains for good texture.
  3. Mix Ingredients: Add the diced onion, breadcrumbs, tomato paste, soy sauce, nutritional yeast, salt, pepper, garlic powder, and any optional add-ins to the tofu. Mix thoroughly until all ingredients are combined evenly.
  4. Form Meatballs: Roll the tofu mixture into golf ball-sized balls, making approximately 15 meatballs total.
  5. Pan-Sear Meatballs: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook for about 10 minutes, turning every few minutes until they develop a deep brown crust on multiple sides.
  6. Bake Meatballs: Transfer the seared meatballs onto a baking sheet and bake in the preheated oven for 15 minutes until they become firm and fully cooked through.
  7. Make Sweet and Sour Sauce (Optional): Whisk the cornstarch and water together to form a slurry. Combine the ketchup, soy sauce, brown sugar, apple cider vinegar, and pineapple juice in a saucepan and bring to a simmer. Stir in the slurry and cook for 2-3 minutes until the sauce thickens and coats the back of a spoon. Serve alongside or drizzled over the meatballs.

Notes

  • Press the tofu well to remove excess moisture for better texture and binding.
  • You can add an egg if you want extra binding but keep it vegan by omitting it.
  • Feel free to customize the herbs and spices to your preference.
  • The sweet and sour sauce is optional but adds a tangy and flavorful complement to the meatballs.
  • Leftover meatballs can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 1 month.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://ellarecipe.com/tofu-meatballs-recipe/