These Vegan Tofu Meatballs are a plant-based take on classic Italian-style meatballs, made with extra firm tofu, herbs, garlic and simple seasonings. Instead of meat, the combination of tofu with nutritional yeast, along with a few basic ingredients, creates a high protein and savoury mixture that you can easily cook by using an oven, air fryer or even just a frying pan.
These Tofu Meatballs go great with marinara sauce but they are versatile and can be added to any dish for a protein and flavour boost. They would be fantastic as a meatball substitute for your pasta dishes or even in a vegan “meatball” sub!
Recipe for Vegan Tofu Meatballs
This is one of the easiest ways of making vegan meatballs. All you really need is a block of extra firm tofu (pressed), a few pantry staples, and a bowl to mix everything together — no food processor required, just some clean hands. This is a very flexible recipe that can be baked, air fried or pan-fried, depending on your preference.
Once cooked, these tofu meatballs are savoury with the right amount of flavour and just firm enough to hold together nicely, while being tender on the inside. They are super versatile in that they can be enjoyed on their own, tossed in your favourite sauce (such as marinara sauce), served over pasta, stuffed into a sub or simply added to any meal for a protein and flavour boost.
Why You’ll Love These Vegan Tofu Meatballs
- 100% dairy-free and vegan friendly
- High in plant-based protein
- Easy to make with affordable ingredients
- Versatile and can be added to most dishes
- Great to make in advance!
Ingredients You’ll Need:
- Extra Firm Tofu
- Parsley
- Garlic
- Vegan Breadcrumbs
- Tomato Paste
- Italian Seasoning
- Nutritional yeast
- Garlic Powder
- Marinara Sauce (optional)
- Salt & Pepper
To make this gluten-free, use gluten-free breadcrumbs
(If you find that the mixture is breaking apart or doesn’t come together after mixing, try adding in a little moisture such as a small splash of water or non-dairy milk or 1-2 tbsp of gluten-free flour to help bind the mixture)
How To Make Vegan Tofu Meatballs
If the tofu you are using is already very firm, you can skip this step. Using a tofu press, press tofu for 10-15 minutes to remove excess water. If you don’t have a tofu press, you can wrap the tofu with a few paper towels or a clean kitchen towel and place a cutting board on top. Add a few heavy objects such as pots or pans on top of the cutting board to apply even pressure to press tofu evenly.
If using an oven, preheat oven to 400 degrees F.
While tofu is pressing, prepare other ingredients.
Once tofu is pressed, break up into smaller pieces and place in a mixing bowl, along with the remaining ingredients (except marinara sauce).
With gloved or clean hands, squish and squeeze the tofu while mixing everything all the ingredients together.
Once completely mixed well, shape the mixture into small round balls by squeezing with your hands. It should come together easily without breaking apart.
If using oven: Place a non-stick baking mat or parchment paper on a baking sheet and place the tofu balls onto the baking sheet. Bake at 400 degrees F for 25 minutes, flipping halfway.
If using an air fryer: Place the tofu balls onto the air fryer tray (spray with a little oil, if needed) and air fry at 380 degrees for 15-20 minutes, flipping halfway.
If using a pan: Heat around 1 tbsp of oil on a non-stick pan on medium-high heat. Carefully place the tofu balls on the pan and cook for 2-3 minutes on one side and flip over and cook for another 1-2 minutes or until cooked to your liking.
Toss in marinara sauce or any other sauce of your choice or add to your favourite pasta dishes!
Vegan Tofu Meatballs
Equipment
- Baking Sheet (if using oven)
- Non-stick Baking Mat (if using oven)
Ingredients
- 1 block extra firm tofu drained and pressed
- 1/4 cup fresh parsley finely chopped
- 2 cloves garlic minced
- 1/2 cup breadcrumbs use gluten-free if needed, see notes
- 3 tbsp tomato paste
- 1/4 cup nutritional yeast
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup marinara sauce optional, for serving
Instructions
- Using a tofu press, press tofu for 10-15 minutes to remove excess water. If you don’t have a tofu press, you can wrap the tofu with a few paper towels or a clean kitchen towel and place a cutting board on top. Add a few heavy objects such as pots or pans on top of the cutting board to apply even pressure to press tofu evenly. If the tofu you are using is already very firm, you can skip this step.
- If using an oven, preheat oven to 400 degrees F.
- While tofu is pressing, prepare other ingredients.
- Once tofu is pressed, break up into smaller pieces and place in a mixing bowl, along with the remaining ingredients (except marinara sauce).
- With gloved or clean hands, squish and squeeze the tofu while mixing everything all the ingredients together.
- Once completely mixed well, shape the mixture into small round balls by squeezing with your hands. It should come together easily without breaking apart.
- If using an oven: Place a non-stick baking mat or parchment paper on a baking sheet and place the tofu balls onto the baking sheet. Bake at 400 degrees F for 25 minutes, flipping halfway.
- If using an air fryer: Place the tofu balls onto the air fryer tray (spray with a little oil, if needed) and air fry at 380 degrees for 15-20 minutes, flipping halfway.
- If using a pan: Heat around 1 tbsp of oil on a non-stick pan on medium-high heat. Carefully place the tofu balls on the pan and cook for 2-3 minutes on one side and flip over and cook for another 1-2 minutes or until cooked to your liking.
- Toss in marinara sauce or any other sauce of your choice or add to your favourite pasta dishes, serve with rice or in a vegan "meatball" sub.
Notes
Nutrition
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