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.Vegan Tofu Walnut Meatballs


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.

Tofu Meatballs Baked

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Tofu Walnut Meatballs on a bed of rice in a green bowl on wooden background

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!
4.97 from 33 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: tofu meatballs
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 302kcal



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


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.


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