Description
Tofu Meatballs are a super easy recipe that you'll love in your pasta! These flavorful meatless meatballs are ready in just 20 minutes!
Ingredients
Units
Scale
- 1 Block Extra Firm Tofu (16 oz) (see Note 1)
- 1 cup Panko Breadcrumbs (use gluten-free breadcrumbs or rice crumbs to make these gluten-free)
- 5.5 Tablespoons Unflavored Unsweetened Soy Milk (or other non-dairy milk)
- 1 Tablespoon Ground Flaxseed + 3 Tablespoons of Water (a chia egg or commercial vegan egg replacer should also work)
- 0.5 Teaspoons Better than Bouillon No Beef Base (see Note 2)
- 4 Tablespoons Nutritional Yeast
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Dried Oregano Leaf
- 0.5 Teaspoon Smoked Paprika
- 0.5 Teaspoon Salt
- Black Pepper, to Taste
Instructions
- Mix the Panko with Soy Milk: To a large mixing bowl, add the panko breadcrumbs and soy milk and whisk together. Let sit for 3 to 5 minutes.
- Add the Other Ingredients: Add your tofu, flax egg, and spices to the bowl and mix by hand until everything is fully incorporated. You want the mixture to be tacky but not very wet. Add more dry ingredients, like nutritional yeast, or wet ingredients, like soy milk, to adjust the texture as needed. To test the "batter," simply pinch and roll a bit between your fingers. If it stays together, move on to the next step. If it's too mushy, add more dry ingredients. Too crumbly, add more wet ingredients.
- Make the Tofu Balls: Using a 2 tablespoon scoop, make meatballs out of the mixture. Briefly roll each ball by hand to achieve smoothness and uniformity.
- Cook the Meatballs: To a lightly oiled large nonstick skillet (use olive oil or a neutral oil; cooking spray should work fine) to medium heat, add the tofu meatballs. Depending on the size of your skillet, you may need to cook in batches. Do not crowd the pan. Cook on each side for about 2 to 3 minutes or until golden brown. You can also bake these tofu meatballs on a parchment paper lined baking tray in a 400 degrees F (200 degrees C) oven for 25-30 minutes, flipping the meatballs and rotating the tray halfway through.
- Serve: Remove the tofu meatballs from the pan and place on a plate or tray lined with paper towels and add to your pasta with your favorite sauce.
Notes
- Note 1: You can easily substitute chickpea tofu or another type of tofu for a soy free recipe. If you are just looking to use a soy tofu that has a different firmness level, like firm tofu, you're going to need to get rid of some of the excess moisture. Spill out any liquid in the tofu's packaging and then use a tofu press to remove more liquid from the tofu itself. Silken tofu will not work for this recipe. You may be able to use black beans or another type of beans, like in my gluten-free vegan meatballs recipe (that recipe uses kidney beans), but I thought this recipe was more like traditional meatballs.
- Note 2: If you want to change up the flavors, there is vegan no-chicken bouillon and no-pork bouillon. A vegetable bouillon would also work for this recipe. Other options include a half teaspoon of vegan Worcestershire sauce or even a tablespoon of soy sauce. You could also use herbs or spices that are often paired with meats to get their flavor, like poultry seasoning for chicken or ground fennel for sausage.
- Note 3: You can change your meatballs size with different scoop sizes
- Note 4: If you are making adjustments for the flavor for this recipe, add each new ingredient a little at a time to adjust the moisture levels of the meatball mixture.
- Prep Time: 5 Minutes
- Cook Time: 15 minutes
- Category: Pasta, dinner
- Method: Stove Top
- Cuisine: American, Italian