Italian Tofu Meatballs Recipes

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VEGAN TOFU MEATBALLS



Vegan Tofu Meatballs image

This is by far the best Vegan Tofu Meatballs smothered in homemade sweet and sour sauce that I have eaten! Tofu meatballs are perfect for someone eating meatless meals for the first time!

Provided by Michelle Blackwood, RN

Categories     Main Course

Time 40m

Number Of Ingredients 19

1 package extra-firm tofu mashed
1 cup gluten-free breadcrumbs or 4 slices or bread
1 cup walnuts finely chopped
1/4 cup Bragg's liquid aminos
2 tablespoons nutritional yeast flakes
2 tablespoons tapioca starch or cornstarch
1 tablespoon granulated onion powder
2 cloves garlic minced
1 teaspoon salt
Pinch of rubbed sage
Pinch of oregano
Pinch of basil
1 cup pineapple juice
2 tablespoons tomato sauce
2 tablespoons coconut sugar
1 tablespoon tapioca starch or cornstarch
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of salt

Steps:

  • Preheat oven 350 degrees F. Grease baking sheet or parchment lined baking sheet and set aside. Make breadcrumbs by blending 1-inch pieces of bread in a blender or food processor, scoop breadcrumbs into a large mixing bowl. Stir in walnut, sage, oregano, and basil.
  • In a food processor or blender, place tofu, liquid amino's, nutritional yeast flakes, tapioca starch, onion powder, garlic, and sea salt and process.
  • Pour blended mixture into the bowl with seasoned breadcrumbs and mix well. Form into balls and bake for 30 minutes turning meatballs after 15 minutes. Transfer tofu meatballs to a serving dish and spoon sweet and sour sauce over the tofu meatballs and serve.
  • In a medium saucepan add pineapple juice, tomato sauce, sugar, tapioca starch, onion, garlic and sea salt, whisk.
  • Heat sauce over medium-high heat until it comes to a boil. Whisking constantly, reduce heat and simmer until sauce thickens.

Nutrition Facts : Calories 415, Carbohydrate 17, Fat 14, Protein 29

ITALIAN TOFU MEATBALLS



Italian Tofu Meatballs image

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.

Provided by orb205

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 1h10m

Yield 4

Number Of Ingredients 16

1 (14 ounce) package extra-firm tofu
1 onion, chopped
1 egg
½ cup bread crumbs
½ cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
1 ¼ teaspoons chopped fresh basil
1 ¼ teaspoons chopped fresh marjoram
1 ¼ teaspoons chopped fresh rosemary
1 ¼ teaspoons chopped fresh oregano
1 ¼ teaspoons chopped fresh thyme
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon hot sauce
½ teaspoon minced garlic
¼ cup olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.

Nutrition Facts : Calories 338.5 calories, Carbohydrate 19 g, Cholesterol 55.3 mg, Fat 23.2 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 4.9 g, Sodium 917.4 mg, Sugar 4.3 g

ITALIAN TOFU MEATBALLS



Italian Tofu Meatballs image

I stole this recipe from a vegetarian woman I worked with from Italy. One of my first and favorite recipes.

Provided by Suzy_Q

Categories     Soy/Tofu

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb extra firm tofu
1/2 cup part-skim ricotta cheese
4 garlic cloves
1 egg
1/4 cup parmesan cheese (optional)
1 cup whole wheat italian breadcrumbs, plus extra for rolling
salt
fresh black pepper

Steps:

  • Preheat oven to 350.
  • Drain tofu well and cut into several large cubes. Put the tofu into food processor with garlic cloves and grind until combined. Put tofu mixture into a bowl and mix with the ricotta, egg, parmesan (if using) and gradually add breadcrumbs until you get a workable consistencey- you may need less or more. Mix thoroughly and add salt (about 1/2 teaspoons or so) and fresh pepper. Form balls out of the mixture (about 1.5 inches) making sure they are held together well and roll in the remaining breadcrumbs (if you need more breadcrumbs just use more).
  • Grease a baking sheet and place the tofu balls on the sheet. Bake for 35-45 minutes, until form, carefully turning halfway through.
  • Serve as is, with tomato sauce, pesto or my favorite -- over spaghetti.

Nutrition Facts : Calories 144.7, Fat 8.4, SaturatedFat 2.9, Cholesterol 62.4, Sodium 70.1, Carbohydrate 4.6, Fiber 1.1, Sugar 0.9, Protein 14.6

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