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Tofu “Meat” Balls

Tofu "Meat" Balls recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 964.2
Dietary: Vegetarian
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
  • 6 cup boiling water
  • 5 cup extra-firm tofu, crumbled
  • 1 cup whole grain bread crumbs
  • 1/4 cup tamari
  • 1/4 cup nutritional yeast
  • 1/4 cup peanut butter
  • 1/2 cup onion, finely chopped
  • 4 cloves garlic, pressed
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/4 tsp celery seed
  • 1/4 tsp ground cloves
  • 1 egg replacer mixture (equivalent to 1 egg)
Directions
  1. 1
    Bring 6 cups of water to a boil in a large pot.
  2. 2
    Add 4 cups of the crumbled tofu to the boiling water.
  3. 3
    Return water to a boil and cook for exactly 1 minute.
  4. 4
    Drain the tofu into a colander lined with a clean dish towel.
  5. 5
    Run cold water over the hot tofu to cool it down for handling.
  6. 6
    Twist the dish towel tightly and press firmly to squeeze out as much excess water as possible.
  7. 7
    Place the pressed tofu into a large mixing bowl.
  8. 8
    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.
  9. 9
    Mix all ingredients thoroughly using your hands until well combined and uniform in texture.
  10. 10
    Shape the mixture into walnut-sized balls.
  11. 11
    Place the balls on a well-oiled baking sheet, ensuring they are spaced apart.
  12. 12
    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.

Keywords: tofu, meatballs, vegetarian, vegan, plant-based, protein, tamari, nutritional yeast, peanut butter, breadcrumbs, garlic, onion, herbs, thyme, basil, baked, dinner, meal prep, freezer friendly, umami
Read it online: https://www.chefs-mate.com/recipe/tofu-meat-balls/