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.
Ingredients
- extra-firm tofu: 1 pack (14 ounce pack)
- onion: 1 piece (chopped)
- egg: 1 piece
- bread crumbs: 0.5 cup
- Parmesan cheese: 0.5 cup (grated)
- Worcestershire sauce: 1 Tbsp
- ¼ teaspoons chopped fresh basil: 1 piece
- ¼ teaspoons chopped fresh marjoram: 1 piece
- ¼ teaspoons chopped fresh rosemary: 1 piece
- ¼ teaspoons chopped fresh oregano: 1 piece
- ¼ teaspoons chopped fresh thyme: 1 piece
- red pepper flakes: 1 tsp
- salt: 1 tsp
- hot sauce: 0.5 tsp
- garlic: 0.5 tsp (minced)
- olive oil: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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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.
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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.
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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.
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Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.
