These easy meatless tofu meatballs are vegan + gluten free + oil-free + nut-free + packed with authentic Italian flavors! Craving a hearty meatball but don’t eat meat? You have come to the right place. These are perfect for vegans, vegetarians, and even the meat-eaters will LOVE these!
Tara’s Tips for Perfect Easy Meatless Tofu Meatballs:
Tofu
- Organic extra firm tofu works best with this recipe. If you cannot find extra firm, firm is the next best choice. I have not tested this recipe with silken tofu.
Marinara Sauce
- Lots of options! You can choose to use your favorite jarred sauce. I like to simmer these tofu meatballs in homemade meatless marinara.
- Try one of my favorites: Meatless Marinara Sauce, Three Ingredient Tomato Sauce, or 4-ingredient Spicy Marinara Sauce.
Don’t eat eggs? Me either!
- I replaced the egg that is typically used in meatball making with 2 flax eggs. You can either use a store-bought vegan egg replacement or do what I did and combine flax and water. This holds the tofu meatballs together.
- If you eat eggs, use a regular egg here if you like.
Gluten Free!
- How did I make these gluten free? Great question! I swapped out the breadcrumbs for 1/4 cup rice flour and 1 cup oats. Works PERFECTLY!
- Alternatively, if you choose to use breadcrumbs instead, simply use 1 1/4 cups breadcrumbs instead of the oats + rice flour.
Leftovers?
- Leftovers can be stored in an airtight glass container in the freezer (cooked or uncooked) for up to 3 months. Alternatively, you can refrigerate them for up to 7 days. Perfect for meal prep!
Let’s Get Cookin’ Some Tofu Meatballs!
Easy Tofu Meatballs
September 8, 2023
: 4-6 people
Meatless meatballs? Yes, please! These are perfect for vegans, vegetarians, and even meat-eaters!
Ingredients
- 14 ounce package of organic extra firm tofu
- 1 cup old-fashioned rolled oats (GF)
- 1/4 cup rice flour (brown or white)
- 2 flax eggs ( 2 tbsp ground flax + 6 tbsp water) or sub 2 eggs if not vegan
- 2 tbsp dried Italian seasoning
- 4 tbsp Nutritional yeast (sub Parmesan cheese if not vegan)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
Directions
- Step 1 Preheat oven to 400 degrees
- Step 2 First, drain water from tofu packaging and crumble into pieces, set aside
- Step 3 Make flax egg in a small bowl by combining the flax + water, set aside.
- Step 4 Third, pulse oats in a food processor or blender until you achieve a course flour consistency, add the rest of the dry ingredients to your food processor bowl along with the crumbled tofu and flax egg
- Step 5 Process the mixture until it turns into a course puree. Don’t overdo it!
- Step 6 Roll the tofu mixture into evenly sized balls.Use a cookie scoop or tablespoon measure to ensure they are evenly sized. Place on parchment paper or silicone lined baking sheet.
- Step 7 Bake in 350 degree oven for 20 minutes, turning them once at the halfway point. Cut one open after 20 minutes, if they are wet/sticky inside, cook for 5 more minutes. After that, smother them with your favorite sauce, layer into a sandwich, serve over pasta, bake with cheese on top. Leftovers can be stored in the freezer for up to 3 months or in refrigerator for 7 days.
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