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Italian Tofu Meatballs

Rated as 4.75 out of 5 Stars

"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
Original recipe yields 4 servings (16 meatballs)


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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.


  • 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.
  • 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 19 15.9 55 917 Full nutrition

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Read all reviews 6
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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 rea...

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.

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. T...

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

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 ado...

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