Tofu Meatballs Tasty Vegetarian Protein For Your Weeknight Dinners

You can make them with pantry staples in 3 easy steps in a food processor and bake them in 20 minutes. They are excellent for a weeknight dinner and meal prep as they keep well for days. Dietary Note: this recipe is suitable for a vegetarian and vegan diet. For gluten-free, use gluten-free breadcrumbs and pasta.Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What are Tofu Meatballs?

Tofu meatballs video

Ingredients and Substitutions for Tofu Meatballs

How to Make Tofu Meatballs

Serving Suggestions

Variations

Storage & Make Ahead

Questions

More High-Protein Vegetarian Meals

More Tofu Recipes

Like many of our other tofu recipes, such as baked tofu, air fryer tofu, pan-fried tofu, and BBQ tofu, these vegan meatballs are satisfying and versatile. Our favorite way of serving this tofu meatball recipe is with spaghetti and homemade marinara sauce. Your whole family will love them this way! You can also add them to rigatoni arrabbiata or spaghetti pomodoro, dip them in tzatziki sauce, or have them for lunch in a sub with your favorite tomato-based sauce. Our tofu meatballs are inspired by Italian home cooking, so you’ll be familiar with the ingredients and flavor of this dish. As we’ve shown you in our other Italian-inspired recipes like our tofu cacciatore, tofu pasta, lemon tofu, mushroom tofu, and tofu in pizzaiola sauce, tofu’s neutral taste works beautifully with Italian flavors. With pasta e fagioli, pasta e ceci, and eggplant parmigiana, tofu meatballs are part of our rotation when we feel like delicious plant-based Italian comfort food.

Tofu

Use firm tofu or extra-firm tofu for the best texture. Avoid silken and soft tofu as they won’t stay together when forming the meatballs.

Olives

We recommend black or green pitted olives. They add a rich, savory flavor to the tofu meatballs.

Walnuts

Walnuts add healthy fats, protein, and flavor. Substitute almonds or cashews for walnuts.

Breadcrumbs

We recommend Italian breadcrumbs. They absorb the extra moisture from the tofu and help the meatballs stay together.

Onion and Garlic

You can flavor the meatballs by using white, yellow, and red onion or shallots and fresh garlic. Substitute one teaspoon of garlic powder and one teaspoon of onion powder for fresh garlic and onion.

Dried oregano

Substitute dried thyme or an Italian herb mix for dried oregano.

Fresh parsley

We like to add fresh parsley for freshness. Substitute another fresh herb like fresh basil or chives for parsley.

Salt and Black pepper

Sea salt or kosher salt and freshly ground black pepper. Red pepper flakes are optional.

Cornstarch

Cornstarch helps the tofu meatballs bind together, so we recommend it. Substitute tapioca starch for cornstarch.

Nutritional yeast (optional)

Nutritional yeast is optional, but if you already have it in your pantry, add a tablespoon or two to infuse the tofu meatballs with a pleasant cheesy flavor.

Serve well with

Tofu meatballs are excellent for dipping, in a sub, or with pasta. We recommend them with the following:

Marinara sauce and spaghetti. Spicy rigatoni arrabbiata or penne arrabbiata. Spaghetti pomodoro or noodles in tomato sauce. In a sub sandwich with plenty of marinara sauce. Dipped in marinara sauce and tzatziki sauce and served with pita bread or rosemary focaccia.

Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper. Take the firm tofu from the package and squeeze it over a sink to remove excess moisture. To a food processor, add the tofu, breadcrumbs, pitted olives, walnuts, chopped onion, garlic, dried oregano, fresh parsley, cornstarch, nutritional yeast, salt, and black pepper. Blend until combined. Stop and scrape down the sides of the food processor once or twice. Shape the tofu mixture into small balls of 0.7 ounces or 20 grams each by rolling them between the palms of your hands. You should be able to get 24 tofu meatballs. Tip: We recommend using a scale to measure the first couple of meatballs and make sure they are the right size so they cook fast and get warm to the core.Tip: If the mixture sticks, grease your hands with a few drops of olive oil. If you don’t want to get your hands dirty, you can shape the meatballs with two spoons, but they won’t get as round. Arrange the meatballs on your prepared baking tray. Bake at 400°F or 200°C for 20 minutes. Tip: For extra flavor, brush the meatballs with olive oil before baking them. This is what they should look like after baking for 20 minutes. They are soft but stay together well and don’t fall apart. Heat the sauce in a large skillet, then add your baked tofu meatballs. Stir them in and simmer for 5 minutes, then add fresh parsley or basil and serve them with warm bread, rosemary focaccia, in a sandwich, with pasta or rice.

Tofu meatballs with pasta

Have them for lunch or dinner with your favorite pasta cooked al dente. Any Italian tomato-based pasta dish is excellent with tofu meatballs. You have many choices, from marinara sauce to rigatoni arrabbiata and spaghetti pomodoro. Or you can pick from one of our 40+ Easy Pasta Recipes.

Tofu meatballs in a sub

Have them as a snack or quick lunch in a delicious sub sandwich with plenty of marinara sauce and fresh parsley.

Dip them in tzatziki sauce

You can even serve the meatballs on a plate and dip them in various sauces. Our favorite is tzatziki sauce with yogurt, garlic, and cucumber.

Tofu meatballs with sweet and sour sauce

Cook the meatballs in the oven as described above, then serve them with a sweet and sour sauce dip. To make it, in a small saucepan, mix 1 cup canned pineapple juice, 1/2 cup sugar, 1/3 cup rice vinegar, 3 tablespoons of ketchup, 2 tablespoons soy sauce, 1 and 1/2 tablespoons of cornstarch, and 2 tablespoons of water. Bring to a simmer while whisking for a minute till the sauce thickens. Turn the heat off, stirring for another minute to cool it down, and serve.

Air fryer tofu meatballs

Arrange the meatballs in your air fryer without overlapping and air fry at 350°F or 180°C for 10 minutes. Refrigerator: Keep leftovers in an airtight container in the fridge for up to 4 days. Freezer: You can freeze the meatballs for up to 3 months. Let them cool down completely and freeze in a freezer-friendly container without the sauce. Thaw & Reheat: Defrost in the refrigerator overnight. Warm them in the microwave for 1 minute or in a saucepan with sauce for 5 minutes. Frozen and thawed vegan balls can fall apart as you reheat them.

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