Easy Baked Tofu Meatballs (Vegan)

These Baked Tofu Meatballs are hearty, flavorful, and surprisingly easy to make. Made with tofu, breadcrumbs, and simple seasonings, they bake until golden and work well with pasta, sandwiches, or your favorite sauce.

Crumbled tofu forms the base of these meatballs, while breadcrumbs and seasonings help bind everything together.

Baking them in the oven creates a lightly crisp exterior while keeping the inside tender.

No egg or egg substitute needed!

Ingredient Notes

Made with simple, everyday ingredients, these tofu-based vegan meatballs are perfect for everything from weeknight dinners to meal prep and party spreads.

Extra-Firm Tofu: Extra-firm tofu works best because it holds its shape and creates a sturdy base for the meatballs.

Onion & Garlic: Cook before adding to the mixture to soften them and remove excess moisture.

Tomato Paste: Adds depth of flavor and helps bind the mixture slightly.

Low-Sodium Soy Sauce: Adds seasoning and umami. Low-sodium helps control the salt level, especially if served with sauce.

All-Purpose Flour and Panko Breadcrumbs: Help bind the mixture and prevent the meatballs from falling apart.

Seasonings & Spices: Salt, pepper, garlic, onion, and Italian seasoning add flavor. Adjust to match the sauce you plan to serve them with.

See recipe card for quantities.

How to Make This Recipe

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. 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: Use a cookie scoop (about 1 ½ tablespoons) 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.

Substitutions & Variations

If you're gluten-free, you can use gluten-free breadcrumbs, gluten-free all purpose flour, and tamari instead of soy sauce.

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.

Serving Ideas

The serving options are endless!

• Pasta: Add these meatballs to your favorite marinara sauce and serve over pasta for a classic and comforting vegan spaghetti and meatballs.
• 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 vegan teriyaki sauce.
• Mashed Potatoes & Gravy: Pair with creamy vegan mashed potatoes and this flavorful vegan gravy or use them to make Swedish meatballs.
• Appetizer: Serve with toothpicks and a sticky sweet and sour sauce.

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.

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

Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat: Warm in the air fryer, oven, or on the stovetop until heated through.

Freeze: Let the meatballs cool completely, then freeze (without sauce) in a freezer-safe container for up to 3 months.

To Reheat from Frozen: Thaw overnight in the refrigerator, then warm in the air fryer for 2-3 minutes or heat in a saucepan with sauce until warmed through.

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