Tofu Meatballs
These Tofu Meatballs are a delicious, versatile plant-based comfort food packed with flavor and nutrients. Perfect for any meal, easy to make, and sure to satisfy!
Equipment
- Mixing Bowl
- Fork
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
- 4 oz Firm tofu drained and squeezed
- 1 cup Breadcrumbs
- 2 tbsp Cornstarch
- 1/2 cup Dairy-free milk
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 3 tbsp Olive oil
- 2 tsp Worcestershire sauce
- 1 tsp Oregano dried
- 1 tsp Basil dried
- 1 tsp Salt
- 1 tbsp Nutritional yeast
- 1/2 tsp Black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Drain and squeeze the firm tofu to remove excess moisture. Crumble the tofu into a mixing bowl using a fork.
- Add the breadcrumbs, cornstarch, dairy-free milk, finely chopped onion, minced garlic, olive oil, Worcestershire sauce, dried oregano, dried basil, salt, nutritional yeast, and black pepper to the tofu. Mix until well combined and slightly sticky.
- Using your hands, scoop and roll the mixture into golf ball-sized meatballs. Place them on a baking sheet lined with parchment paper, spaced apart.
- Bake the meatballs for 25-30 minutes, flipping halfway through, until golden brown and firm.
- Remove from oven, let cool a few minutes, and serve with your favorite sauces.
Notes
- Ensure tofu is well-pressed to avoid soggy meatballs.
- Flip meatballs halfway through baking for even browning.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.