Vegan Tofu Meatballs

This is by far the best Vegan Tofu Meatballs smothered in homemade sweet and sour sauce that I have eaten! Tofu meatballs are perfect for someone eating meatless meals for the first time!

Vegan Tofu Meatballs

Vegan Tofu Walnut Meatballs


The original recipe was posted, December 29, 2011

Tofu meatballs are delicious served alone as an indulgent appetizer, or with the delicious sweet and sour sauce recipe.  If you prefer, you can substitute the sauce with your favorite like marinara sauce for spaghetti dinner or a creamy alfredo sauce or in a sub. I love them with rice and steamed broccoli.

I'm so proud to say that this Vegan Tofu Meatballs recipe and Cauliflower Nuggets have been served for the past three years at the Vegetarian Society Of DC annual Thanksgiving dinner and has received raved reviews. The great thing is that the recipe is also gluten-free.

How To Make Vegan Tofu Meatballs

To make the meatballs, make breadcrumbs by blending a slice of bread in a food processor (I used gluten-free bread).

They also freeze well. I prefer to use extra-firm tofu, Trader Joes has a pretty firm tofu. I make my own breadcrumbs by processing the chopped up bread slices in a food processor. Combine with walnuts, sage, oregano, and basil.

In a food processor or blender, place tofu,  liquid amino’s, nutritional yeast flakes, tapioca starch, onion powder, garlic, and sea salt and process.

Pour blended mixture into the bowl with seasoned breadcrumbs and mix well.

Form into balls and bake for 30 minutes turning meatballs after 15 minutes. Transfer tofu meatballs to a serving dish and spoon sweet and sour sauce over the tofu meatballs and serve.

Tofu Meatballs Baked

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Categories: ,


415 kcal / 1735 kJ
14 g
29 g
17 g
Per portion

Cooking Time

10 min
30 min
Ready in:
40 min
6 Servings


Tofu Meatballs

Sweet and Sour Sauce Recipe


To Make Tofu Meatballs

  1. Preheat oven 350 degrees F. Grease baking sheet or parchment lined baking sheet and set aside. Make breadcrumbs by blending 1-inch pieces of bread in a blender or food processor, scoop breadcrumbs into a large mixing bowl. Stir in walnut, sage, oregano, and basil.
  2. In a food processor or blender, place tofu, liquid amino’s, nutritional yeast flakes, tapioca starch, onion powder, garlic, and sea salt and process.
  3. Pour blended mixture into the bowl with seasoned breadcrumbs and mix well. Form into balls and bake for 30 minutes turning meatballs after 15 minutes. Transfer tofu meatballs to a serving dish and spoon sweet and sour sauce over the tofu meatballs and serve.

To make Sweet And Sour Sauce

  1. In a medium saucepan add pineapple juice, tomato sauce, sugar, tapioca starch, onion, garlic and sea salt, whisk.
  2. Heat sauce over medium-high heat until it comes to a boil. Whisking constantly, reduce heat and simmer until sauce thickens.


Tofu Meatballs

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

  1. Mary
    September 4, 2019

    Great recipe!!! My just-2 year old grandson ate 4 of them!!! And he’s not vegan or vegetarian. Across all eating variations, literally everyone thought they were delicious. I rolled them in breadcrumbs for a crispier finish as they were very sticky (don’t know if they were supposed to be) so I increased the heat to 375 for the first half hour, then lowered it to 350 as the recipe stated. They were great like that and with marinara sauce. Next time, I won’t blend the nuts so fine, for added texture. I had to use a blend of walnuts, pecans, and just a few cashews as I didn’t have enough of the first two. I put the tofu in a high-speed blender along with the garlic, plus a shallot and remaining ingredients until it was silky smooth. Maybe that’s why it was sticky. The only other things I did differently were to use more
    of the herbs, thyme instead of basil because my son loves thyme, and I put a pinch of basil in the breadcrumb coating. I was nervous to bring this untried dish to so many different appetites, with one finicky eater. I didn’t need to be, it was such a hit!!! Shortly before making the tofu balls, I read a chef who said people follow recipes too closely and should make them their own with their favorites. I was short of time and energy so I did that, as I’ve described, and couldn’t be happier. Thank you for your incredible recipe. I can’t wait to try more of your fabulous sounding recipes. I love, and am inspired by, the immense diversity of styles and tantalizing flavors you have developed. I’m so excited to have found you and your wondrously creative and exciting food sensibilities.

    • Mary
      September 4, 2019

      Oops. That was really, really long. Sorry. I was so excited I got carried away.

      • Michelle Blackwood
        September 4, 2019

        I’m happy you found my website Mary, not a problem. Thank you once again for your feedback.

    • Michelle Blackwood
      September 4, 2019

      Thank you Mary for your response, I enjoyed reading how you made the recipe your own and it turned out great, everyone enjoyed it. I really appreciate your feedback, its very helpful for our readers.

  2. De Dee
    July 11, 2019

    hi Ms.Michelle
    these are the best vegan meatballs I have made and eaten
    i have thrown several batches in the trash. My husband is a meat eater and he loved them
    thank you for sharing your recipe

    • Michelle Blackwood
      July 11, 2019

      Thank you De Dee for your feedback, Im so happy you enjoyed them and I’m so sorry to hear about the failed batches. I’m happy you found my website.

  3. Joan Stirling
    June 21, 2019

    Excellent dish! I use quick oats for the breadcrumbs. Thank you for this delicious recipe. ♥️♥️♥️

  4. Bonnie
    June 15, 2019

    Can you make both the day before and then heat up the meatballs with the sauce, or would they get too mushy with the sauce absorbed overnight?

  5. Candace
    April 5, 2019

    on this and your tikka masala tofu, the nutritional info seems way off. :) Love your site and am making my way through your recipes to choose a few more to try. xo

  6. Cheri
    February 21, 2019

    This is one of our favorite vegan meatball recipes! Thank you for sharing it. I was wondering, since they freeze well, at what point do you freeze them. Thank you!

    • Michelle Blackwood
      February 21, 2019

      Thank you Cheri, I’m happy you enjoy them, I would freeze them after they are baked and cooled. Then when I’m ready to serve them, just thaw them out and bake for about 20 minutes on 350 degrees F. Then toss with heated sauce.

      • Cheri
        February 22, 2019

        Great, thank you!!

  7. Becky
    December 8, 2018

    Hi Michelle!
    I was wondering what size package of tofu?
    I’m able to purchase a 14oz package in water or a 16oz package without water.
    Thanks, Becky

    • Michelle Blackwood
      December 8, 2018

      Becky, I love the 16 oz package without water.

  8. Catherine A Rush
    December 2, 2018

    I’m will give it a try but due to health issues I am going to use Bragg coconut liquid aminos instead to keep the salt content under control.

    • Michelle Blackwood
      December 5, 2018

      Catherine, I understand and hope it turns out great. Himalayan Pink Salt is great in moderation.

  9. Kelly
    November 7, 2018

    I never write comments but had to for this recipe. It is now my favorite vegan meatball recipe, my family loves it!

    • Michelle Blackwood
      November 7, 2018

      I’m so happy you and your family loves it Kelly, thank you for your feedback.