Tofu Meatballs

To make these vegetarian tofu meatballs you only need the main protein-packed ingredient, fresh herbs, onions, and garlic. Easy, flavorful, and incredibly versatile. They're perfect for appetizers or on top of spaghetti in a marinara sauce.

We have individuals in our household, who are vegetarians, so I always try to make an alternative to whatever I make. Spaghetti with meatballs, homemade sub sandwich, or appetizer platter... this recipe is my go-to vegetarian meatballs.

By the way, this is the only way my husband would eat tofu. I think, I can easily say, that he is not a tofu fan, but these tofu balls are always winners. Bookmark this recipe, to make a vegetarian family member, a guest, or yourself happy. Even meat lovers would turn into tofu lovers after eating this. Believe me!

This uncomplicated tofu recipe goes perfectly with the all-time favorite Italian marinara sauce with spaghetti, or with a fun but delicious vegetarian sub sandwich. Matches with a fresh salad or a simple white rice. It goes perfectly with a lot of food, so it can be cooked anytime with anything.

Do you love tofu? These are my go-to tofu recipes whenever I have to make some vegetarian meals: this Teriyaki Tofu which is always a hit, or simply cook the tofu in little cubes in an air-fryer. They will come out crunchy and flavorful.

Why You'll Love It?

• Simple and uncomplicated to make
• Even meet lovers will turn into tofu lovers
• Protein-Packed
• Incredibly versatile
• Perfect vegetarian weeknight dinner
• Goes with a lot of food
• Kid-friendly

Ingredients for the tofu meatballs

With these few staple ingredients, you make a special and inexpensive comfort food you and your family will love.

• Tofu - use extra firm tofu for the best result. Silken or soft tofu will not stick together when you form the balls.
• Bread Crumbs - They absorb the extra moisture and help the meatballs stay together.
• Onion and Garlic - I used powders for this recipe because it was more convenient this time, but fresh diced onion and minced garlic are always a good idea. Make sure the onions are really really small so the balls can be formed easily together.
• Oregano - Substitute with Italian Seasoning
• Parsley - This is the ingredient I always like to add fresh no matter what. Gives freshness and a better taste. Substitute with basil.
• Nutritional Yeast - Gives a pleasant cheesy flavor to it.
• Egg - Substitute with flaxseed. Whisk together a flax meal with water.
• Salt and Pepper - to taste

How to make the tofu meatballs?

You can make these in the oven, with an air-fryer, or fry them. This time I fried them, but my fast go-to method is with the air-fryer. Less mess and fastest result. That's my experience.

Remove excess water by pressing the tofu.

Grate the tofu into a mixing bowl.

Add all the ingredients to the bowl.

Mash and mix with your hand. It can also be done with a food processor.

Roll the tofu mixture into small balls and place them on a baking sheet.

Fry tofu balls, for 12-15 minutes on HIGH.

You can use the food processor for the mashing and mixing for a faster and cleaner result.

Common Questions

Can I make ahead tofu meatballs?

Yes. They can be formed three months ahead. Freeze them on a baking tray, or after formed you can bake them right away, then freeze them. Defrost in the refrigerator overnight before reheating.

How can I store the Tofu Balls?

Leftovers can be refrigerated for three to four days in an air-tight container.

How to press tofu?

If the tofu is stored in water, press it for eight to ten minutes to remove the excess moisture.