Vegan Tofu Meatballs

This is by far the best Vegan Tofu Meatballs smothered in homemade sweet and sour sauce that I have eaten! It is perfect for someone eating meatless meals for the first time!

Vegan Tofu Meatballs

 

They are delicious served alone as an indulgent appetizer, or 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.

I’m so proud to say that my Vegan Tofu Meatball 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.

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.

Vegan Tofu Meatballs

Directions:

Preheat oven 35o degrees F.  Grease 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, scoop breadcrumbs into a large mixing bowl. Stir in walnut, 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 on toForm into balls and bake for 30 minutes turning

Transfer tofu meatballs to a serving dish and spoon sweet and sour sauce (recipe below) on top.

  • Sweet and Sour Sauce Recipe
    • 1 cup pineapple juice
    • 2 tablespoon tomato sauce
    • 2 tablespoon Coconut Palm Sugar
    • 1 tablespoon tapioca starch
    • 1/4 teaspoon granulated onion granules
    • 1/8 teaspoon Granulated Garlic
    • pinch of salt (opt)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.

 

Vegan Tofu Meatballs

 

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    5.0

    Thank you for the recipe! These were really good! I used some substitutions just because I didn’t have some ingredients on hand. I substituted pecans for walnuts, unbleached all-purpose flour for tapioca flour, bread for gluten-free breadcrumbs and soy sauce for amino acids. I tripled the recipe to have extras of the meatballs in the freezer for other recipes. I plan to try your sweet and sour sauce but, this time around, I used these as a protein-packed addition to One Green Planet’s Mushroom Stroganoff (which I make to recipe except I add a spoonful of Marmite to make my veggie broth more “beefy”). I’ll definitely make these meatballs again! The only thing I’ll change is, to process the nuts to a fine nut flour consistency as I didn’t care for the crunchy bits in the meatballs.

    • Michelle Blackwood

      Thank you Kjersten for your feedback, I’m glad your substitutions work and that you have made it now your own. OGP stroganoff sounds yummy. So happy for your success!

  1. I’m going to try these – I’m excited for a versatile vegan meatball for all applications! Question: since I’m not gluten free, is there any reason why I couldn’t substitute unbleached all-purpose flour for the tapioca flour? Thanks!

    5.0

    Just made these – they came out great. I used oats blitzed in the food processor instead of breadcrumbs because I didn’t have any, and added dried thyme and ground fennel. I baked half as directed, and fried the other half. I thought both were great, but my husband liked the fried ones better. Thanks for a great recipe!

    • Michelle Blackwood

      That’s great Jo, so happy you and your hubby enjoyed them! Love your substitutions as well. I agree that frying them taste better, just not good for the waistline!

  2. Healing Tomato

    This is just a brilliant idea. Being a vegetarian, I have often wondered what spaghetti and meatballs would taste. This will be a nice way to try them.

  3. chrysta@noshed

    This looks absolutely wonderful. LOVE a really good meatball. I usually use beans as a base but I love that you used tofu. Cant wait to try!

  4. I have never tried making meatballs with tofu which is a shame. Yours look so appetizing and love that sweet and sour sauce with it! Pinned.

  5. Florian @ContentednessCooking

    These look delicious, love the flavors! The sweet and sour sauce is genius!

  6. Anyone know of these are hardy enough to stand up to about two hours of simmering in spaghetti sauce?

  7. I finally managed to make them yesterday. I used less breadcrumbs, but they were really good. Thanks a lot again.

  8. LOVE THIS! I made tonight and had to share on my blog- linked to your site of course. I needed to share it with over Veggies. I really love it. Personally going to tweak it a little and up the spice but the base is fantastic. thanks!

  9. I’ve made these several times. They’re fast, easy and delicious! Even my boyfriend likes them. I usually leave out the salt; the soy sauce is enough for me :) I’ve eaten them with mushroom bourguignon over noodles and stir fry over rice. Great both ways! Thanks for the recipe :)

  10. These look great! I’m making them tonight. You said they freeze well, would you put them in the freezer fully cooked, or uncooked, and bake them after thawing?

  11. Thank you Lyliakar, I did use the Bragg’s Liquid Aminos along with the seasalt, but that’s just a personal taste thing. What you may do is taste without the salt and see if you like it before baking it. For me I can tell if the tofu meatball mix is seasoned right before its actually cooked. This recipe I created when doing it and did not have to do any alterations, it came out right the first time which was the day I posted it.

  12. Wow, these look great even to someone like me, who comes from the land of spaghetti and meatballs :) I’ll try them for sure.

    I have a quick question, please. Do you use the aminos instead of the salt? I have done a quick search and it seems it’s a soy sauce substitute?
    Thanks a lot in advance.

  13. Thank you so much for posting this recipe. I made it and they are delicious! I’ll definitely be making this recipe everytime I want some “meat”balls.

  14. Administrator Account

    Happy New Year Professor Vegetable, thank you. I love your site, now a FB fan and I buzzed you!

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