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Italian Tofu Meatballs


"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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1 h 10 m servings 338 cals
Original recipe yields 4 servings (16 meatballs)

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 338 calories; 23.2 g fat; 19 g carbohydrates; 15.9 g protein; 55 mg cholesterol; 917 mg sodium. Full nutrition

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