italian tofu meatballs

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&#39;s also high in protein, and can easily be made gluten-free too!

Tofu Meatballs (Vegan, Hearty, High-Protein)

tbsp ground flaxseed

water

tbsp oil

onion (finely diced)

garlic (crushed)

walnuts

oz firm tofu

breadcrumbs

tbsp corn starch

Worcestershire sauce

salt

½ tsp pepper

Italian herbs

yeast

28 oz jar marinara sauce

oz pasta

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.

I'm not usually a fan of tofu but as a vegetarian I'm trying to eat more of it! these meatballs were great! My husband loved them too.

Enjoyed this for dinner tonight and it was a savory success! Easy, hearty and delicious; definitely, a new favorite recipe!

This recipe is easy and delicious - just the right combination to make me and my family happy!

https://www.youtube.com/watch?v=dPoNv9xR5qw

These tofu meatballs are a vegetarian version of the classic comfort food. A combination of firm tofu, fragrant aromatics, Italian herbs, and an easy substitute for eggs come together in this plant-based take on the traditional meaty version that tastes just as good as regular meatballs! It's vegetarian, vegan, and can easily be made gluten free too! 
Recipe -- https://pickyeaterblog.com/tofu-meatballs/

Tofu Meatballs

This post will teach you how to make the perfect tofu meatballs that are crispy on the outside, tender on the inside, and packed with mouthwatering flavor! They&#39;re meal-prep-friendly, freezer-friendly, and great to serve with your favorite pasta!

tbsp flaxseed meal

panko breadcrumbs ((use gluten-free if needed))

non-dairy milk ((I use soy milk))

extra-firm tofu

cornstarch

yellow onion, finely diced (~ 1 small onion)

parsley

garlic powder

basil

oregano

tsp red pepper flakes

tsp salt

black pepper,

tbsp olive oil ((for frying the meatballs, skip if baking))

First, press your tofu to get rid of excess moisture. Either use a tofu press or wrap your block of tofu in a kitchen towel or a few paper towels. Place a few heavy objects on top of it (I like to use my Dutch oven) and press for 1 hour.

If you haven&#39;t already, mix the flaxseed meal and water in a small bowl. Let it soak for 5 minutes, or until it becomes gel-like. This will be our vegan egg substitute.

Then, add breadcrumbs and milk to a large mixing bowl. Let the breadcrumbs soak in the milk and soften for 5 minutes.

Next, crumble the tofu into the bowl and add all ingredients (except the olive oil).

Either using your hands or a spatula, mix until everything is well distributed. Using a cookie scoop, scoop 1 ½ tablespoon of the mixture and roll it into a tight ball. You should have 13-15 meatballs.

Preheat oven to 380ºF (200ºC). In the meantime, fry the meatballs. Heat a cast-iron skillet over medium-high heat and once hot, add olive oil. When the oil is hot enough add the meatballs and fry for 3-4 minutes on each side, until golden brown. Make sure to not overcrowd the pan, you may need to fry the meatballs in batches.

Transfer the cast-iron skillet to the oven and bake the meatballs for 30 minutes, flipping halfway through, or until dry to the touch. (If you don&#39;t have a cast-iron skillet you&#39;ll need to transfer the meatballs to a baking sheet layered with parchment paper after frying).

The best vegan meatballs you’ll ever try!

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Top 2 italian tofu meatballs recipes from across the web

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Tofu Meatballs (Vegan, Hearty, High...

Tofu Meatballs

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