Tofu Meatballs

5 from 6 votes

Tofu meatballs are easy to make in an oven or air fryer. Serve these hearty vegan meatballs with your favorite sauce, pasta, or on their own.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Fusion, Italian

Special diet: gluten-free option, nut-free, vegan

Servings:

Calories: 203kcal

Author: Amy Katz

Equipment

food processor

Ingredients

1 Tablespoon ground flax seeds (flax meal)
3 Tablespoons water
½ cup rolled oats (choose certified gluten-free, if necessary)
14-16 ounces extra-firm tofu pressed (Or use super-firm tofu without pressing.)
2 Tablespoons tomato paste
1 Tablespoon Dijon mustard
1 Tablespoon tamari (or substitute soy sauce if not gluten-free)
1 Tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper to taste
1 Tablespoon extra virgin olive oil

US Customary - Metric

Instructions

In a small bowl, whisk together the ground flax seeds and water to combine. Set aside.
1 Tablespoon ground flax seeds, 3 Tablespoons water
Add the oats to the bowl of a food processor. Process until a coarse flour is formed. Set aside.
½ cup rolled oats
If baking, pre-heat the oven to 400°F. If air frying, pre-heat the air fryer to 425°F.
In a large mixing bowl, crumble the tofu with your hands until it resembles the texture of ground meat.
14-16 ounces extra-firm tofu
Add the flax seed mixture, oat mixture, tomato paste, Dijon mustard, tamari, Italian seasoning, onion powder, garlic powder, and salt and pepper. Mix with your hands until well combined.
2 Tablespoons tomato paste, 1 Tablespoon Dijon mustard, 1 Tablespoon tamari, 1 Tablespoon Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, salt and pepper
Use your hands to form the tofu mixture into about 14 balls about an inch in diameter. Lightly squeeze so that the mixture stays together. Place the balls on a lined baking sheet or in the basket or tray of an air fryer. Brush each ball with the olive oil.
1 Tablespoon extra virgin olive oil
Bake the meatballs for 25 to 30 minutes or air fry for 20 minutes, flipping halfway through, until golden brown and slightly crispy on the outside.

Notes

This recipe makes approximately 14 meatballs.

Amy's tip: It's easier to form the balls if your hands are wet.

Storing: Leftovers can be covered and refrigerated for 3 to 4 days or frozen for up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition