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.
Ingredients
- 1 package extra-firm tofu , 14 ounce
- 1 onion , chopped
- 1 egg
- 0.5 cups bread crumbs
- 0.5 cups grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1.25 teaspoons chopped fresh basil
- 1.25 teaspoons chopped fresh marjoram
- 1.25 teaspoons chopped fresh rosemary
- 1.25 teaspoons chopped fresh oregano
- 1.25 teaspoons chopped fresh thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons hot sauce
- 0.5 teaspoons minced garlic
- 0.25 cups olive oil
Instructions
-
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.
Nutrition Facts
Per serving
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