Italian Tofu Meatballs

So I hit “done” too soon! My biggest changes were to speed up the process to get under my 45 minute mark. First - I pull the tofu out of the fridge, open and drain. I squeeze out the water real quick then wrap in a tea towel and really pat it down. Then turn it out into a large mixing bowl. Then - I mash it using a wire potato masher, just enough that it resembles cooked ground beef. Lastly I press my tea towel down on it, stir the tofu and do it again? And again and again. Whole process takes 5 minutes. Another speedy tip is to use dried herbs (a rounded 1/4 tsp a piece). I then used my #50 portion scoop (1 1/2 Tbsp) to quickly make 30 meatballs (I rolled them in my palms before setting them on foil-lined baking tray). Lastly I saved time by zapping each meatball with canola oil cooking spray. My last comment was that since I used whole-wheat Panko, I added an extra egg. I have been trying to find a decent meat-free meatball recipe for years and this was finally it! After I popped them in the oven for 25 minutes I made spaghetti, heated some sauce and steamed some broccoli. Dinner in 45 ;). Can’t wait to make meatball sandwiches with the leftovers

These are so tasty! Next time I make them, I'll do a double batch. I freeze them after baking, then just pull them out as I want them.

so good! I didn't have any parmesan so I used mozzarella.

This is an awesome tofu recipe. For those afraid of tofu, I recommend recipes where the tofu is mixed with flavorful ingredients. I've tried cooking tofu sliced and diced. I don't like it. Tofu has no flavor and will take on the favor of the ingredients. That's why this recipe is perfect for tofu. The only thing I would do different, for me personally, is cut the red pepper flakes and hot sauce in half. If you like spicy food, don't change a thing, you will love it as is. I cooked mine and added tomato sauce before refrigerating. This made them too mushy. I would cook them as directed and use tomato sauce as a dip.

Very tasty! I made them like thick patties on a pan on the stove with a little avocado oil… Cook them for a long time so they don’t fall apart… I did not have Parmesan cheese so I added some adobo… The end result was very delicious! It tasted like the best meatloaf you ever had weirdly enough

Worstershire Sauce contains anchovies. You might as well use beef and pork.

I tried this exactly as the recipe stated, and the meatballs turned out great! They had a great texture and great flavor that really surprised me (because of previous bad cooking experiences with tofu). One thing that I didn't like was that I felt like the amount of onion suggested was a little too much. The onion was way too prominent in the meatball for me. Next time, I think I'll chop it finer and use less.