Description
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 (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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Servings: 4