Description

These vegan tofu meatballs are the perfect hearty, satisfying and quick dinner to whip up. Made with staple ingredients and in just one bowl, this really is the best vegan meatball recipe you’ll ever have.

Ingredients

Scale

1 package Extra firm Tofu
1 cup Walnuts, finely chopped
1 cup Breadcrumbs ((see notes))
4 tbsp Liquid Aminos ((sub with soy sauce or coconut amino))
2 tbsp Nutritional Yeast
2 tbsp Arrowroot Starch
2 cloves Garlic, roasted in their skins for 20 minutes
3 tsp Kosher or Pink Salt
1 tsp each dry Parsley, Oregano and Basil
1 tsp Onion Powder
1 tsp Coriander
1 tsp Cumin
1 tsp Black Pepper

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Instructions

Begin by preheating the oven to 450°F and lining a large cookie or baking sheet with parchment paper.
Take the tofu, gently squeeze as much from it as you can. I like to set it on a towel, wrap the tofu block in the towel and then press down on the tofu. This helps squeeze out tons of water and the towel absorbs the excess water! Once the tofu is squeezed, add it into a large bowl. Break up the tofu using your hands, crumbling it until there are super small pieces left.
Then, add in the finely chopped walnuts and breadcrumbs. Using your hands or a spatula, mix the ingredients together – gently! Once you’ve mixed the breadcrumbs, walnuts and tofu it’s time to add in the rest of the spices and ingredients. Sprinkle in the nutritional yeast, arrowroot starch, liquid amino acids and all of the spices. Mix the vegan meatball mixture again, using your hands or a spatula. I find that my hands work better to ensure that all of the ingredients are mixed together well.
Once mixed, it’s time to shape the meatballs. Using about 2-3 tbsp of the mixture, depending on how big you’d like your meatballs, shape the mixture into a ball. Pressing, squeezing and rolling to shape them into a round ball shape. Place on the parchment lined baking tray and repeat with the rest. Spray the meatballs with cooking spray and then pop them in the middle rack of the oven to bake for 40 minutes. They should have darkened in color and be turning crisp on the tops.
Let the meatballs cool for 5 minutes and then enjoy with some spaghetti and red sauce!

Notes

*I highly recommend making your own breadcrumbs using Ezekiel bread. Simply because Ezekiel bread is super healthy and most breadcrumbs from the store aren’t’ the best for you. To make your own breadcrumbs, simply pop 4 slices of the Ezekiel bread in the toaster and let it toast until super golden-brown and just beginning to blacken. The bread should feel very dry. Then, pop the toast into a blender and blend until a super fine breadcrumb consistency That’s it!