Tofu Meatballs
A delicious plant-based alternative to traditional meatballs, packed with flavor and easy to make!
Equipment
- Mixing Bowl
- Nonstick skillet
- Baking Tray
Ingredients
- 1 block extra-firm tofu (16 oz)
- 1 cup panko breadcrumbs use gluten-free if needed
- 5.5 tablespoons unflavored unsweetened soy milk (or other plant-based milk)
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
- 0.5 teaspoon Better than Bouillon No Beef Base (optional for extra flavor)
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano leaf
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- to taste black pepper
Instructions
- Combine panko breadcrumbs with soy milk in a large mixing bowl. Let sit for 3-5 minutes.
- Add the tofu, flax egg, nutritional yeast, and all seasonings to the bowl. Mix by hand until fully incorporated.
- Shape the mixture into meatballs using a two-tablespoon scoop, rolling gently between palms.
- Heat a lightly oiled nonstick skillet over medium heat and cook meatballs in batches, about 2-3 minutes per side until golden brown.
- Alternatively, bake on a parchment-lined tray in a 400°F (200°C) oven for 25-30 minutes, flipping halfway through.
- Transfer cooked meatballs to a plate lined with paper towels to absorb excess oil. Serve with your favorite dipping sauce or over pasta.
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Notes
Store leftover meatballs in an airtight container in the refrigerator for up to 4-5 days.