Tofu Meatballs with No Fat Added

Vegan meatballs. Super healthy, low calorie, and very versatile. The mix of grains and flours is very flexible - use whatever you have on hand. The seasonings could easily be altered to make this recipe suitable for any ethnicity. I usually serve them over spaghetti with a simple red sauce on top. You can make it into a meatloaf instead of meatballs.

Prep Time:
35 mins
Cook Time:
1 hrs 11 mins
Total Time:
1 hrs 46 mins
48 meatballs


  • 1 (14 ounce) package firm tofu (such as Nasoya® Lite Firm), drained

  • ¼ cup cornmeal

  • ¼ cup rolled oats

  • ¼ cup oat bran

  • ¼ cup ground flax seeds

  • 2 tablespoons Dijon mustard

  • 1 ½ tablespoons steak seasoning (such as Mrs. Dash®)

  • 1 tablespoon soy sauce

  • 1 tablespoon vegan Worcestershire sauce

  • 2 teaspoons smoked paprika

  • 1 teaspoon dried oregano

  • ½ teaspoon liquid smoke

  • ½ teaspoon brown sugar

  • fresh cracked black pepper, or to taste

  • 8 ounces mushrooms, grated, or more to taste

  • 1 onion, minced

  • 1 clove garlic, minced, or more to taste

  • 1 bunch parsley, minced

  • 1 splash dry red wine, or as needed


  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone liner or parchment paper.

  2. Place tofu in a large bowl; crumble into small pieces using a pastry blender. Add cornmeal, rolled oats, oat bran, ground flax seeds, Dijon mustard, steak seasoning, soy sauce, Worcestershire sauce, paprika, oregano, liquid smoke, brown sugar, and black pepper.

  3. Place grated mushrooms in a large skillet over medium heat; cook and stir until they soften and release their liquid, 3 to 5 minutes. Add to tofu mixture in the bowl; stir well to combine.

  4. Place onion and garlic in the same skillet; cover and cook until softened, about 5 minutes. Stir into tofu mixture in the bowl.

  5. Place parsley in the skillet and cook, covered, until wilted, 3 to 5 minutes. Mix into tofu mixture. Add enough wine to make the mixture moist enough to shape into balls. Arrange balls on the lined baking sheet.

  6. Bake meatballs in the preheated oven until browned and crisp on the outside, about 1 hour.

Cook's Notes:

Any variety of tofu can be used. The brand listed has the right texture on its own. Other varieties will probably need to be frozen first, then thawed, drained, and crumbled.

You can use wheat germ or dry whole grain bread crumbs instead of oat bran if desired. Substitute brown mustard for the Dijon mustard if preferred. Substitute 1/8 teaspoon smoke powder for the liquid smoke if desired. Use 1/2 teaspoon of the sweetener of your choice.

I use a food processor for all the veggies. How else could you grate mushrooms?

Note there is no added salt. This recipe is plenty salty on its own. You can use tamari instead of soy sauce if desired.

I like to bake them most of the way, then turn off the oven and finish the baking later just before serving.

Nutrition Facts (per serving)

123 Calories
5g Fat
16g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 123
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 779mg 34%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 8g
Vitamin C 14mg 68%
Calcium 145mg 11%
Iron 3mg 14%
Potassium 344mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.