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My review
Italian Tofu Meatballs
orb205
"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."
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Ingredients
1 h 10 m servings 338Original recipe yields 4 servings (16 meatballs)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- 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®, Tabasco®, or Cholula®).
- Substitute garlic powder for the fresh garlic if desired.
Nutrition Facts
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