These Tofu Meatballs are the ultimate comfort food! They’re hearty, packed with flavor, and surprisingly easy to make. Serve them over pasta, tuck them into a sandwich, or toss them in your favorite sauce. This one’s sure to be a crowd favorite!
These meatless meatballs check all the boxes!
They're easy to make, oven-baked, and sturdy enough to hold their shape. No egg or egg substitute needed!
Made up of extra-firm tofu, breadcrumbs, a blend of spices, and nutritional yeast and a few other pantry staples, these tofu meatballs are guaranteed to earn a spot in your regular rotation.
Whether over pasta, in a sandwich, or on a grain bowl, these meatballs are a tasty staple you’ll want to make again and again.
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Ingredients
Made with simple, everyday ingredients, these tofu-based vegan meatballs are perfect for everything from weeknight dinners to meal prep and party spreads.
Serve them with pasta, load them into a vegan meatball sub, or toss with your favorite sauce!
Extra-Firm Tofu: The base of these meatballs! Extra-firm tofu holds its shape well and gives the meatballs a hearty, satisfying texture.
Onion & Garlic: These aromatics are a must for building flavor! Cooking them before adding to the mix helps bring out their natural sweetness and also removes moisture.
Tomato Paste: Adds depth of flavor. It also helps bind the mixture slightly while boosting that classic meatball flavor but isn't overpowering so it can be served with a variety of sauces.
Low-Sodium Soy Sauce: Provides salt and umami. Using low-sodium keeps things balanced, especially if you plan to serve the meatballs with a salty sauce.
Panko-Breadcrumbs: Breadcrumbs help everything stick together and keep the meatballs from drying out or crumbling. They also give the texture a nice and soft texture (soft, not mushy!)
All-Purpose Flour: Acts as a binder to help the meatballs hold their shape.
Seasonings & Spices: Salt, pepper, onion, garlic, and Italian seasonings are added for flavor! Feel free to tweak the spices to match what you're making.
See recipe card for quantities.
Helpful Equipment
To make these vegan tofu balls, all you need is a large mixing bowl and a baking sheet. No fancy equipment required.
A cookie scoop is totally optional, but it’s a handy tool if you want evenly sized meatballs with minimal effort.
How to Make This Recipe
These tofu meatballs come together with just a few simple steps and everyday ingredients.
From pressing the tofu to shaping and baking, here’s exactly how to make this plant-based favorite from scratch!
The full written recipe can be found in the recipe card below.
Step 1: Start by pressing your tofu to remove excess moisture. You don't need to press it long, about 15 minutes. Once pressed, crumble it into a large mixing bowl and set aside.
Step 2: In a small pan, add the olive oil over medium heat. Add the minced onion and sauté for 4-5 minutes, or until softened.
Step 3: Add in the minced garlic and cook for another minute. Add the tomato paste and cook for an additional minute.
Step 4: Transfer this mixture to the bowl with the crumbled tofu along with the soy sauce and all the spices and seasonings. Mix until well incorporated.
Step 5: Add in the breadcrumbs, all-purpose flour, and nutritional yeast.
Step 6: Mix thoroughly until everything is well incorporated and the mixture holds together. Use your hands!
Step 7: Scoop about 1 ½ tablespoons of the mixture and roll into balls. Arrange the meatballs on a parchment-lined baking sheet. Makes 20-22 meatballs.
Step 8: Brush or drizzle each meatball with a little bit of olive oil. Bake for 30 minutes, flipping them halfway so they get nice and golden.
Pop these onto spaghetti, into a sandwich, or tossed in your favorite sauce. Enjoy!
Note: For the best texture, don’t skip pressing the tofu! Use a tofu press or wrap it in a clean kitchen towel and place something heavy on top for at least 15 minutes. Too much water will lead to soggy meatballs, and we’re going for firm and flavorful.
Substitutions & Variations
If you're gluten-free, you can use gluten-free breadcrumbs, gluten-free all purpose flour, and tamari instead of soy sauce.
Flour: All-purpose flour helps bind everything, but you can sub with chickpea flour or even cornstarch in a pinch.
Veggie Add-ins: Chopped spinach, shredded carrots, or finely chopped mushrooms would be great! Just make sure to sauté them first with the onions and cook off the extra moisture.
Change up the spices depending on what you're making! Add red pepper flakes, cayenne, or smoked paprika or maybe try cumin, coriander, and a dash of lemon zest.
Serving Ideas
Whether you’re craving comfort food or something light, here are a few ways to enjoy vegan meatballs.
Pasta: Add these meatballs to your favorite marinara sauce and serve over pasta for a classic and comforting meal.
Meatball Sub: Tuck them into a toasted sub roll with marinara and vegan mozzarella cheese, then broil until bubbly. So good!
Rice Bowl: Serve rice with roasted vegetables and a drizzle of your favorite sauce like a teriyaki sauce.
Mashed Potatoes & Gravy: Pair with creamy vegan mashed potatoes and gravy or use them to make Swedish meatballs.
Appetizer: Serve with toothpicks and a sticky sweet and sour sauce.
The options are endless!
Tips & Tricks
The more moisture you remove, the better the texture. Use a tofu press or wrap it in a clean kitchen towel and place something heavy on top for at least 15 minutes.
As an alternative, use super firm. That's the one that's vacuum sealed in the tofu section.
Use your hands! Once everything is added to the bowl, mixing with clean hands helps everything come together and gives you a better feel for the texture. It should hold together like a meatball mixture.
Adjust the meatball mixture as needed. If it feels too wet or sticky, sprinkle in a bit more breadcrumbs until it firms up. You’re aiming for a texture that holds together easily when rolled. Soft, but not falling apart.
Don’t skip the flip! Turning the meatballs halfway through baking helps them cook evenly and get that perfect golden exterior.
Storage
These tofu meatballs hold up well and make great leftovers but are also perfect for meal prep!
Cook a batch ahead of time and toss them into pasta, grain bowls, wraps, or whatever you’re craving throughout the week.
Store: Store leftover vegan meatballs in an airtight container in the refrigerator for up to 5 days.
Reheat: Reheat in the air fryer, oven or on the stovetop until warmed through.
Freeze: To freeze, allow the meatballs to cool completely, then transfer them (without sauce) to a freezer-safe container or bag. They’ll keep well for up to 3 months.
To reheat, thaw overnight in the fridge. Warm in the air fryer for about 2-3 minute, or heat gently in a saucepan with your favorite sauce for 5–7 minutes until heated through.
Frequently Asked Questions
Yes, they’re perfect for meal prep and can be made in advance. Wait to add any sauce until ready to serve!
Reheat in the oven, stovetop, or air fryer until warmed through!
Yes, air fry at 375°F for about 15 minutes, shaking the basket and checking often.
More Tofu Recipes
Looking for more creative tofu ideas? Try these:
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Recipe
Tofu Meatballs
Ingredients
- 14-ounce block Extra-Firm Tofu drained and pressed
- 1 tablespoon Olive Oil
- 1 cup minced Yellow Onion
- 2-3 Garlic Cloves minced
- 2 tablespoons Tomato Paste
- 1 tablespoon Low-Sodium Soy Sauce
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Parsley
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes
- 1 cup Panko-Breadcrumbs
- ¼ cup All-Purpose Flour
- ¼ cup Nutritional Yeast
Instructions
- Preheat the oven to 400°F.
- Start by pressing your tofu to remove excess moisture. You don't need to press it long, about 15 minutes. Once pressed, crumble it into a large mixing bowl and set aside.
- In a small pan, add the olive oil over medium heat. Add the minced onion and sauté for 4-5 minutes, or until softened. Add in the minced garlic and cook for another minute. Add the tomato paste and cook for an additional minute.
- Transfer this mixture to the bowl with the crumbled tofu along with the soy sauce and all the spices and seasonings. Mix until well incorporated.
- Add in the breadcrumbs, all-purpose flour, and nutritional yeast and mix thoroughly until everything is well incorporated and the mixture holds together. Use your hands!
- Scoop about 1 ½ tablespoons of the mixture and roll into balls. Arrange the meatballs on a parchment-lined baking sheet. Makes 20-22 meatballs.
- Brush or drizzle each meatball with a little bit of olive oil. Bake for 30 minutes, flipping them halfway so they get nice and golden.
- Pop these onto spaghetti, into a sandwich, or tossed in your favorite sauce. Enjoy!
Notes
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