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.
Amazing. I didn’t even read the previous comments but I am quite good in improvising so I did not have pineapple and used fresh oranges, mango and lemon juice for the sauce. The meatball recipe is just on my favourites list now!
Thank you.
Peace and blessings
Daisy, I’m so happy you enjoyed it and I love how you adjusted the recipe to make it your own.
I don’t have pineapple juice. Might orange juice work?
Yes that will work great.
Made for lunch so delicious
Joan, I’m so happy you enjoyed it. Thank you very much.
Great recipe. I had some pressed tofu in the fride that I needed to use. I’m assuming you don’t press the water out of the tofu for this recipe? Mine were a little dry, but stil yummy. Next time I’ll use unpressed tofu and see how it goes…..’bet they will be even better. Thanks for the recipe. It’s a keeper!
Miranda, I’m so happy you enjoyed it. I don’t usually press my tofu for this recipe. Thank you for sharing your feedback.
Michelle … my adult daughter raided my fridge and devoured the Tofu meatballs. She loved them so much that she asked for the recipe. She’s an avid cook and says your recipe is fantastic!
Wow Miranda, that is great to read. I’m so happy your daughter loved them. Thank you so much for sharing your feedback!
good recipe, but can I print only the recipe and directions?
Thank you Alexander, there are two print buttons, one below the first recipe image and one below the last image.
If you wanted to freeze them, do you cook them and then freeze or freeze right after making them in the food processor?
I make mine then freeze.
This is my favorite recipe. That being said, I was trying to print it for my mother-in-law. I used a mobile device and 2 browsers. In all of them the Print button is missing.
That’s wonderful to know Jeffrey that you and your mother-in-law love it. Did you use the print button that is right below the first image and the second one right below the instructions? I would love to know so that if it’s not working I can have my web developer fix it.
That’s what I was trying to say. There is no print button below the first image or below the instructions. There are links for facebook, pintrest,etc but no print,
There is no print button in either place. Links for facebook etc but no print
I’ll send you a screenshot in your email.
I love your recipes, but is there a way to print just the recipe? Other blogs have a print button which is very convenient. I can’t wait to try this one!
Bonny thank you, the print button is in 2 places, right below the first image and right after the recipe instructions, it is a green tab.
I thought I have pinned every recipe with tofu in it until I came across this one. I can’t wait to make it. I’m going to give it 5 stars before I even try it (which I’ve never done) because I can tell if something is going to be good and I know this will be good!
Thank you Cyndi, I’m so happy you found my recipe. I hope you enjoy it.
My friend made these for a party and they were Delicious. I am making them for a luncheon at work. Thanks for sharing. Blessings
That’s awesome Nitza, I’m so happy your friend made them and you are going to make them also. Thank you for sharing your feedback. Many blessings to you also.