Tofu Meatballs

A cast-iron skillet with meatballs in tomato sauce topped with fresh basil and parmesan cheese.

5 from 2 votes

This post will teach you how to make the perfect tofu meatballs that are crispy on the outside, tender on the inside, and packed with mouthwatering flavor! They're meal-prep-friendly, freezer-friendly, and great to serve with your favorite pasta!

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Side Dish

Cuisine: Italian-Inspired

Servings: meatballs

Calories: 67kcal

Author: Petra

Ingredients

2 tablespoon flaxseed meal
4 tablespoon water
½ cup panko breadcrumbs (use gluten-free if needed)
¼ cup non-dairy milk (I use soy milk)
14 oz. extra-firm tofu
¼ cup nutritional yeast
2 tablespoon cornstarch
½ cup yellow onion, finely diced ~ 1 small onion
2 heaping tbsp chopped fresh parsley
1 teaspoon garlic powder
½ tsp dried basil
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
½ teaspoon salt
Freshly cracked black pepper, to taste
2 tablespoon olive oil (for frying the meatballs, skip if baking)

Instructions

First, press your tofu to get rid of excess moisture. Either use a tofu press or wrap your block of tofu in a kitchen towel or a few paper towels. Place a few heavy objects on top of it (I like to use my Dutch oven) and press for 1 hour.
14 oz. extra-firm tofu
If you haven't already, mix the flaxseed meal and water in a small bowl. Let it soak for 5 minutes, or until it becomes gel-like. This will be our vegan egg substitute.
2 tablespoon flaxseed meal, 4 tablespoon water
Then, add breadcrumbs and milk to a large mixing bowl. Let the breadcrumbs soak in the milk and soften for 5 minutes.
½ cup panko breadcrumbs, ¼ cup non-dairy milk
Next, crumble the tofu into the bowl and add all ingredients (except the olive oil).
¼ cup nutritional yeast, 2 tablespoon cornstarch, ½ cup yellow onion, finely diced, 2 heaping tablespoon chopped fresh parsley, 1 teaspoon garlic powder, ½ teaspoon dried basil, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes, ½ teaspoon salt, Freshly cracked black pepper, to taste
Either using your hands or a spatula, mix until everything is well distributed. Using a cookie scoop, scoop 1 ½ tablespoon of the mixture and roll it into a tight ball. You should have 13-15 meatballs.
Preheat oven to 380ºF (200ºC). In the meantime, fry the meatballs. Heat a cast-iron skillet over medium-high heat and once hot, add olive oil. When the oil is hot enough add the meatballs and fry for 3-4 minutes on each side, until golden brown. Make sure to not overcrowd the pan, you may need to fry the meatballs in batches.
2 tablespoon olive oil
Transfer the cast-iron skillet to the oven and bake the meatballs for 30 minutes, flipping halfway through, or until dry to the touch. (If you don't have a cast-iron skillet you'll need to transfer the meatballs to a baking sheet layered with parchment paper after frying).

Notes

Storage

Fridge: Let leftovers cool to room temperature, then transfer to an airtight container and store in the fridge for 4-5 days.
Freezer: Let leftovers cool to room temperature, then transfer to a freezer-safe container and freezer for 3 months.

Reheating

Preheat oven to 380ºF (200ºC) and add tofu meatballs to a baking sheet layered with parchment paper. Bake for 10-12 minutes, flipping halfway through, or until warm.

Nutrition