Tofu Meatballs (easy)
Easy to make tofu meatballs with less than 10 ingredients. Bake or air-fry these and serve with your favorite sauce, glaze, and sides! Or enjoy just on their own. A delicious and nutritious meat alternative.
Servings: 20 meatballs
Equipment
- baking sheet and parchment
Ingredients
- 1 package of extra-firm Tofu, drained and pressed
- ½ cup oat flour
- 1 flax egg (1 tablespoon flax meal + 2 tablespoon water)
- 2 tablespoons ketchup, or tomato paste
- 2 tablespoons miso paste
- 1 tablespoons dijon mustard
- 1 tablespoons Italian seasoning mix
- 2 tablespoons nutritional yeast
- 1 teaspoon of each onion and garlic powder (you can add more and/or different seasonings if wished)
Instructions
- Drain and press tofu for at least 30 minutes, best overnight. In a small bow prepare a flax egg, by mixing ground flax and water. Set aside and let thicken for 5 to 10 minutes.
- Crumble tofu into a food processor, and pulse a couple of times. Then add all other ingredients, including flax egg, and pulse until combined and a thick paste has formed.
- Using an ice cream scoop, scoop out a ball. Wet your hands with cold water and shape them into a ball. Continue until no paste remains. Place the balls on a lined baking sheet, or in the basket/tray of an air fryer. Brush or spray lightly with oil.
- Bake the meatballs for 30 minutes at 400°F/205°C, or air fry for 20 minutes (flipping halfway through) at 425°F/220°C, until golden brunt and slightly crispy.