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.
Should you squeeze the tofu first? Thank you!
You can Julie, I usually use only extra or better yet, super-firm tofu.
Will these hold up in a minestrone soup?
Yes, add them at the end of cooking the soup.
How many meatballs does this recipe make??
It depends on the size of your meatballs.
Thanks for the quick response! On average, how many meatballs do you make with this recipe? Your notes reference making 6 servings, but I’m not sure how many meatballs are included per serving.
I just want to make sure I don’t overcook them by making them too small!
I made 16 and they cooked well according to recipe.
I can’t find any Extra Firm tofu (the kind that is a refrigerated tub with water) – can I use boxed Silken Tofu? And, do I need 12 oz or 16 oz ? Supply chain issues messing with my cooking plans !
Nan, wow I’m so sorry to know. You might need to add extra breading and walnuts. Go with the 12 oz
sounds wonderful…..trying to get off bread….can sub oatmeal flakes?
Christina, thank you. yes oatmeal flakes should be fine or how about mashed sweet potatoes. Please let me know if it works.
I love how this was presented
Absolute winner! I had everything on hand. Thank you for a great recipe!! Served with zucchini noodles and Rao’s marinara. I forgot to add the salt and glad I did-there was enough from the liquid aminos.
Mae, I’m so happy you enjoyed this recipe, I recently remade it after years and now I’m using it over and over again.
hands down the best vegan meatballs I‘ve ever made & also very easy to make. gonna make them today again, but this time as vegan burger patties. thank you so much for this recipe!
Aleks, thank you. I’m so happy you enjoy it. I’m going to make and post the burger too. I can’t believe I didn’t as yet.
Hi Michelle , thanks for sharing this! I do not have nutritional yeast flakes and granulated onion powder ,can I know what are the best substitutes for that in the recipe?
I literally just made this recipe, leave out yeast flakes. use grated onion or finely chopped onion. Coming out with variations of this recipe soon
Hi, I have never eaten Tofu. I am going to use your recipe. The reviews are the best I have read of any I have read through. 5 stars right out of the gate. Your recipes has all my favorite seasoning.
Donna, thank you. I believe you start with a great choice. I hope you enjoy it. Thank you very much for your feedback and for giving my recipes a try!