Vegan Tofu Meatballs

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.

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

The original recipe was posted, December 29, 2011

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.

Ingredient For Tofu Meatballs

• Tofu: The base of the meatballs, tofu provides a versatile, protein-rich texture that absorbs flavors well and binds other ingredients.
• Gluten-Free Breadcrumbs or Bread: These add necessary bulk and help bind the ingredients together, ensuring the meatballs hold their shape while adding a subtle crunch.
• Walnuts: Ground walnuts contribute a meaty texture and a nutty flavor, enhancing the depth and richness of the meatballs.
• Bragg’s Liquid Aminos: Adds umami and a salty depth, enriching the overall savoriness of the meatballs.
• Nutritional Yeast Flakes: Provide a cheesy, nutty flavor while boosting the nutritional profile with additional vitamins and minerals.
• Tapioca Starch or Cornstarch: Acts as a binder to help the meatballs maintain their structure during cooking and adds a slight chewiness.
• Onion Powder: Offers a concentrated burst of savory flavor, enhancing the complexity of the meatballs.
• Garlic, Minced: Fresh garlic imparts a sharp, aromatic intensity that is foundational in many savory dishes.
• Salt: Essential for seasoning, it enhances the natural flavors of all the other ingredients.
• Rubbed Sage: Adds a warm, earthy note with slight peppery undertones, complementing the richer flavors.
• Oregano: Provides a classic herbaceous touch with slight bitterness, typical in Italian cooking.
• Basil: Offers a sweet, aromatic essence that brightens the overall taste profile of the meatballs.

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.

If you enjoyed this post about Vegan Tofu Meatballs and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

Email

SAVE

By submitting this form, you consent to receive emails from Healthier Steps.

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!

4.98 from 34 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian

Keyword: tofu meatballs

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Calories: 302kcal

Equipment

• 1 Baking Sheet
• 1 small saucepan

Ingredients

Tofu Meatballs

• 1 package extra-firm tofu mashed
• 1 cup gluten-free breadcrumbs or 4 slices or bread
• 1 cup walnuts finely chopped
• 1/4 cup Bragg’s liquid aminos
• 2 tablespoons nutritional yeast flakes
• 2 tablespoons tapioca starch or cornstarch
• 1 tablespoon granulated onion powder
• 2 cloves garlic minced
• 1 teaspoon salt
• Pinch of rubbed sage
• Pinch of oregano
• Pinch of basil

Sweet And Sour Sauce

• 1 cup pineapple juice
• 2 tablespoons tomato sauce
• 2 tablespoons coconut sugar
• 1 tablespoon tapioca starch or cornstarch
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• Pinch of salt

Instructions

For The Meatballs

• Preheat oven to 350 degrees F. Grease the 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 and scooping breadcrumbs into a large mixing bowl. Stir in walnut, sage, oregano, and basil.
• In a food processor or blender, combine the tofu, liquid aminos, nutritional yeast flakes, tapioca starch, onion powder, garlic, and sea salt. Process.
• Pour the 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, spoon sweet and sour sauce over the tofu meatballs, and serve.

For The Sweet And Sour Sauce

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

Nutrition

Calories: 302kcal | Carbohydrates: 30g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 3g | Sodium: 424mg | Potassium: 220mg | Fiber: 3g | Sugar: 8g | Vitamin A: 28IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 2mg