Italian Tofu Meatballs

orb205

"They're the same as Italian meatballs but with tofu. I had to go through many recipes and cobble pieces together to get something that tasted normal. Olive oil helps them crisp up in the oven. I ate these with basic marinara and they were delicious."
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Ingredients

1 h 10 m servings 338 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 917 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
  3. Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
  4. Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
  5. Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.

Footnotes

  • Cook's Notes:
  • The ratio of Italian herbs should be equal to each other and everything should be chopped very small so it mixes together better. Use dried herbs if you prefer.
  • Substitute soy sauce for the Worcestershire sauce if desired.
  • The hot sauce can be any brand you like (Frank's Red Hot(R), Tabasco(R), or Cholula(R)).
  • Substitute garlic powder for the fresh garlic if desired.

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