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.
I would love to try these meatballs to see how it taste
I just made these the other day and they are delicious. An easy and not messy recipe. So much better than making (and eating) meat-meatballs. Next time I make these I will add more herbs but otherwise, a great recipe. Thank you.
Bobbie, I’m so happy you enjoyed them. Thank you for sharing your feedback with us.
I’m wondering how many meatballs this recipe is supposed to make. I don’t want to make them too small and burn them or too large and have them undercooked.
Hi Michelle,
These tofu meatballs and sweet and sour sauce are amazing. I made them last night and everyone loved them!!!
I’m so happy everyone loved them Alyson, thank you for sharing your feedback with us.
Hi Michelle, the recipe looks great but my daughter is allergic to all tree nuts. Would there be anything I can substitute the walnuts for?
Tiffany thank you, substitute with sunflower seeds or pumpkin seed, I would chop them finely in a food processor.
Hi! May I know the net weight of the 1 package extra firm tofu? 250? 500g? 1kg? Thanks
Currently, I have 16 oz packages, 454g. Hope this helps.
Michelle! This recipe is perfect! Thank you so much for sharing! I made this today and it is just amazing on my Spaghetti with Marinara sauce!!!! Such a fail-proof recipe! Def going to my repertoire!
Jane, I’m so happy you enjoyed it. Thank you for sharing your feedback with us.
I have tried so many vegetarian meatball recipes and none of them were that great. I am definitely going to try your recipe. It looks great! I do have a question. I do not have walnuts but have almonds, cashews, pecans, sunflower seeds, and pepitas. Do you think I can sub with any or all of these or will the results lack that meaty texture? Thanks!
Thank you Sandy, I’m happy you found my recipe. Substitute with pecans. Please let me know how you enjoy it.
Hi Michelle!
I finally made the meatballs yesterday substituting the walnuts with pecans. All I can say is THANK YOU for such a wonderful recipe!! As I mentioned in my first message I have tried countless meatball recipes and none of them ever made the grade, until now! I did add about 2 TB of minced fresh onion as I didn’t have onion powder. I also added more than a pinch of the basil, sage and oregano as I planned on serving the balls with marinara sauce I canned this summer and wanted them to taste more Italian. My hubby and both think these are the BEST veggie meatballs we have ever had. I only served 1/2 of the batch and plan on serving the rest of them with either the sweet sour sauce you suggested or maybe even a veggie meatball sub. I also think these would be delish served with a stroganoff sauce over noodle or made into burger patties and thrown on the grill! Endless options with this recipe as they hold together so well and taste fantastic! Thank you!!!
These are delicious! Didn’t make the sauce because I didn’t have the ingredients on hand but the balls themselves are really tasty. My picky 7 year old loved them. Thanks
James, I’m so happy you enjoy them, that’s so cool that your 7 years old also enjoyed them.
I’ve been eating mostly vegetarian for several months now. I’ve tried a few “meatball” recipes and they were either very dense or slightly gummy. When you break these apart they look like meat and have a nice texture! Love! I didn’t have any coconut sugar for the sauce but I did have a jar of homemade orange marmalade sitting in the fridge and I threw that in. Love this recipe! Thank you!
Mary, I’m so happy you enjoyed my recipe. Ooh, I love the idea of the orange marmalade, yummy!
I’ve Made several different vegan ”meatballs” and this is by far the BEST! Great texture and flavor. I added a little vital wheat gluten. I didn’t make the sauce, but used spaghetti sauce and also made a peppercorn sauce for some. These are amazing and I’m finally able to enjoy vegan “meatballs” that are eerily similar to the meat version. Thank you, I love your recipes!
Georgia, I’m so happy you enjoyed it. Thank you for sharing your adjustments with us.