These Tofu “Meat” Balls offer a satisfying, plant-based alternative to traditional meatballs, delivering a hearty texture and deep savory flavor. By briefly boiling and then thoroughly pressing extra-firm tofu, you achieve a dense, ground-meat-like consistency that holds together beautifully. The mixture is bound with whole grain breadcrumbs and enriched with tamari, nutritional yeast, and a touch of peanut butter for a unique umami depth. Seasoned with garlic, onion, thyme, and basil, these balls bake until firm and golden. They are versatile enough to toss into marinara sauce for a classic spaghetti dinner, add to stews for extra protein, or serve as a hearty appetizer. Simple to prepare with pantry staples, this dish is perfect for weeknight vegetarian meals or meal prep, as they freeze exceptionally well for future use.
Tofu “Meat” Balls
Description
These Tofu "Meat" Balls offer a satisfying, plant-based alternative to traditional meatballs, delivering a hearty texture and deep savory flavor. By briefly boiling and then thoroughly pressing extra-firm tofu, you achieve a dense, ground-meat-like consistency that holds together beautifully. The mixture is bound with whole grain breadcrumbs and enriched with tamari, nutritional yeast, and a touch of peanut butter for a unique umami depth. Seasoned with garlic, onion, thyme, and basil, these balls bake until firm and golden. They are versatile enough to toss into marinara sauce for a classic spaghetti dinner, add to stews for extra protein, or serve as a hearty appetizer. Simple to prepare with pantry staples, this dish is perfect for weeknight vegetarian meals or meal prep, as they freeze exceptionally well for future use.Ingredients
Directions
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Bring 6 cups of water to a boil in a large pot.
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Add 4 cups of the crumbled tofu to the boiling water.
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Return water to a boil and cook for exactly 1 minute.
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Drain the tofu into a colander lined with a clean dish towel.
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Run cold water over the hot tofu to cool it down for handling.
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Twist the dish towel tightly and press firmly to squeeze out as much excess water as possible.
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Place the pressed tofu into a large mixing bowl.
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Add the remaining 1 cup of crumbled tofu, whole grain bread crumbs, tamari, nutritional yeast, peanut butter, egg replacer, chopped onion, pressed garlic, thyme, basil, celery seed, and ground cloves to the bowl.
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Mix all ingredients thoroughly using your hands until well combined and uniform in texture.
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Shape the mixture into walnut-sized balls.
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Place the balls on a well-oiled baking sheet, ensuring they are spaced apart.
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Bake at 350F (175C) for 20-25 minutes, turning them over once halfway through, until firm and browned.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 964.2kcal
- % Daily Value *
- Total Fat 9.7g15%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 433.8mg19%
- Total Carbohydrate 48.5g17%
- Dietary Fiber 5.1g21%
- Sugars 1.6g
- Protein 10.8g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: These tofu meatballs freeze very well. Make a double batch and freeze the extras for future meals.
Reheating: To reheat frozen balls, simply drop them directly into a simmering sauce, soup, or stew. They will thaw and heat through evenly.
Serving Suggestion: Serve with your favorite tomato sauce and whole wheat spaghetti for a classic comfort meal.
Texture Tip: The key to a "meaty" texture is pressing the tofu thoroughly after boiling. Ensure you squeeze out all excess water before mixing in the other ingredients.
