Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

They're the same as Italian meatballs but with tofu. I had to go through many recipes and cobble pieces together to get something that tasted normal. Olive oil helps them crisp up in the oven. I ate these with basic marinara and they were delicious.


Recipe Summary

25 mins
15 mins
1 hr 10 mins
30 mins
16 meatballs


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  • Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.

  • Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.

  • Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.

  • Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.

Cook's Notes:

The ratio of Italian herbs should be equal to each other and everything should be chopped very small so it mixes together better. Use dried herbs if you prefer.

Substitute soy sauce for the Worcestershire sauce if desired.

The hot sauce can be any brand you like (Frank's Red Hot(R), Tabasco(R), or Cholula(R)).

Substitute garlic powder for the fresh garlic if desired.

Nutrition Facts

339 calories; protein 15.9g; carbohydrates 19g; fat 23.2g; cholesterol 55.3mg; sodium 917.4mg. Full Nutrition