Tofu Meatballs

Soft, crisp tofu "meatballs" are delicious on top of pasta or just dunked into marinara sauce.

Yield: about 16 "meatballs"

Time: 45 minutes


  • cookie sheet or large, shallow baking dish
  • food processor
  • spoon


  • 2 t oil
  • ½ c firm tofu, pressed
  • ¼ c fresh parsley
  • ¼  onion, chopped  or  1 T onion powder
  • 2 T flaxseed, ground  or  ½ c wheat germ
  • 2 T soy sauce
  • 2 T nutritional yeast
  • 1 t fresh oregano  or  ¼ t dried
  • 1 clove garlic, minced  or  ½ t garlic powder
  • ¼ t black pepper


Preheat oven to 350.

Oil the cookie sheet and set aside.

Combine everything else in the food processor and process until fairly smooth.

Take about 2 T of the mixture and roll into a ball. Set on the oiled cookie sheet and repeat with remaining mixture.

Bake for 30 minutes, turning carefully about every 10 minutes.

Let cool for 5 minutes before serving.


Tofu CookeryAdapted from the recipe for “Tofu spaghetti balls” in Tofu Cookeryread my review.

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Tofu meatballs