If you’re looking for a hearty, comforting, and completely plant-based dish that everyone will love, these Tofu “Meat” Balls are a must-try! They’re packed with flavor, easy to make, and have a texture that’s tender yet satisfying — perfect for serving with your favorite tomato sauce, tossing over pasta, or even tucking into a sandwich.
Made with firm tofu, garlic, herbs, and breadcrumbs, these tofu balls come together in just minutes and are baked or pan-fried until golden and crisp on the outside. They’re a fantastic alternative to traditional meatballs, offering plenty of protein and fiber without any animal products. Plus, they’re naturally dairy-free and can easily be made gluten-free with the right breadcrumbs.
What makes this recipe even better? It’s incredibly flexible. You can add your favorite spices, switch up the herbs, or even sneak in some finely chopped veggies. Whether you’re prepping for a cozy weeknight dinner or meal-prepping for the days ahead, these tofu “meat” balls are a reliable go-to.
Ingredients You’ll Need:
- Firm tofu
- Garlic
- Breadcrumbs
- Fresh basil and parsley
- Paprika
- Nutritional yeast (optional)
- Salt and pepper
Tips
– Tofu tips: Use firm tofu and pat it dry well to avoid excess moisture. No need to press it completely—just blotting with a kitchen towel works. Alternatively, you can also use medium-firm tofu, in this case, you may need to add more breadcrumbs to the recipe.
– Herbs: Fresh basil and parsley both work here—use what you have.
– Breadcrumbs: If the mixture feels too wet, add a bit more. If it’s too dry, a splash of plant milk or water can help.
– Make ahead: You can shape the meatballs ahead of time and refrigerate them for up to 2 days or freeze before frying.
– Serving idea: Delicious over spaghetti or paired with roasted veggies and grains.
Storage
Leftover tofu balls can be stored in an airtight container in the fridge for up to 4 days. They reheat well in the oven or skillet — just warm them until heated through. You can also freeze them either before or after cooking. To freeze raw, shape the balls and place them on a tray to firm up, then transfer to a freezer bag. Cook directly from frozen or thaw overnight in the fridge.
Ingredients
Method
- Pat dry the tofu to remove excess moisture.
- Add tofu, garlic, basil, parsley, breadcrumbs, paprika, nutritional yeast (optional), salt, and pepper to a food processor or blender.
- Blend until a soft, moldable mixture forms. Add more breadcrumbs if needed.
- Roll the mixture into small balls.
- Lightly fry the balls in a bit of olive oil until golden about 5 minutes.
- Simmer them in tomato sauce for 10–15 minutes.
- Serve warm and enjoy!
