This is by far the best tofu meatball that I have eaten, served alone or smothered with any of my favorite sauces. This makes an excellent dish as hors d’oeuvres, with stroganoff, spaghetti dinner, or in a sub. They also freeze well.

1 package extra firm tofu mashed

3 cups whole wheat bread crumbs (about six slices)

1 cup walnuts, finely chopped

¼ cup Bragg’s liquid aminos

2 Tbsp nutritional yeast flakes

2 Tbsp cornstarch

1 Tbsp onion powder

2 cloves garlic, minced

1 tsp sea salt

pinch each of dried sage, oregano and basil


Breadcrumbs and walnuts


Ready to cook

Preheat oven at 350 degree, and grease baking sheet or parchment lined baking sheet and set aside.  Make bread crumbs by blending 1 inch pieces of whole wheat bread in a blender or food processor, then place in a large mixing bowl.  Add finely chopped walnut, sage, oregano and basil. In a food processor or blender, place tofu, Bragg’s liquid aminos, nutritional yeast flakes, cornstarch, onion powder, garlic and sea salt. Pour blended mixture into bowl and mix well. Form into balls and bake for 30 minutes turning tofu meat balls after 15 minutes. Serve with favorite spaghetti sauce, BBQ sauce, sweet and sour sauce etc.


Done cooking


With sweet and sour sauce



Here’s a Sweet and Sour Sauce recipe to accompany your meatballs.

1 cup pineapple juice

2 Tbsp tomato sauce

2 Tbsp turbinado sugar

1 Tbsp cornstarch

¼ tsp onion powder

1/8 tsp garlic powder

pinch of salt (opt)

Mix all the above ingredients together. Cook over medium heat to thicken stirring constantly.