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.
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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.
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Vegan Tofu Meatballs
Equipment
- 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.
Hello! How fine are you supposed to process the tofu mixture? Pulsing?
Thanks!
Yes pulsing is fine.
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.
Oops. That was really, really long. Sorry. I was so excited I got carried away.
I’m happy you found my website Mary, not a problem. Thank you once again for your feedback.
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.
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
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.
Excellent dish! I use quick oats for the breadcrumbs. Thank you for this delicious recipe. ♥️♥️♥️
Joan, I’m happy you enjoyed it. I love your adjustments.
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?
Yes make them the day before but keep them separated.
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
Candace, you are probably right. I put the recipe in https://www.verywellfit.com/recipe-nutrition-analyzer-4157076, you also use myfitnesspal, not sure what I did wrong.
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!
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.
Great, thank you!!
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
Becky, I love the 16 oz package without water.
Thank you!
Can you freeze these once they are made?
Yes you can Ashley.
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.
Catherine, I understand and hope it turns out great. Himalayan Pink Salt is great in moderation.
I never write comments but had to for this recipe. It is now my favorite vegan meatball recipe, my family loves it!
I’m so happy you and your family loves it Kelly, thank you for your feedback.