Tofu Meatballs
I do love a vegan meatball from the store but sometimes a wholefood option is what I’m really craving. Equally delicious but with very few wholefood ingredients.
Tofu meatballs always amaze me as they are made with just 2 ingredients (minus the seasoning) but the texture is so good and they hold together well too!
I love making a sticky, sweet gochujang sauce to go with tofu chunks and rice it’s one of my go to weeknight meals but there’s just something about the tofu meatballs that takes this dish to the next level.
All you need for this recipe is a block of tofu, some breadcrumbs and pantry staples such as soy sauce, garlic and maple syrup and you have a low cost, low effort week night meal ready in just 20 minutes.
So what are you waiting for?! Grab a block of tofu and be amazed at the continuous versatility that tofu brings us!
Enjoy 😊
Freezing Tofu
If you know that you’re making this dish a few days before I highly recommend freezing the block of tofu in the packaging and completely thawing before using as this improves the texture and the ability for the tofu to absorb the sauce.
Ingredients needed for tofu meatballs
- Tofu – Extra firm is best here and bonus points if you freeze and thaw the tofu before cooking.
- Breadcrumbs – fine dried breadcrumbs are best of you can make your own by food processing stale bread.
- Soy sauce – Light soy sauce or you can use tamari.
- Mushroom seasoning – I like mushroom seasoning to give an umami flavor but you can use any Boullion powder or seasoning blend that you like.
- Gochujang – This is essential for the sauce.
- Garlic – Fresh or granules.
- Ginger – freshly minced or from a jar.
- Maple syrup – or agave, golden syrup/ any liquid sweetener.
Tofu Seasoning
I have chosen to make these meatballs Asian inspired to fit the dish by adding soy sauce and mushroom seasoning to the tofu meatball mix but you can cook the meatballs in any style sauce. For example to make pasta meatballs add some Italian herbs, garlic and vegan beef powder to the tofu mix before rolling and cooking.
Some more tofu recipes from the blog
Step-by-Step in pictures
- Crumble the tofu
- Add breadcrumbs, soy sauce and mushroom seasoning
- Roll into balls
- Add to a baking sheet and spray with oil
- Bake until golden
- Mix the sauce ingredients
- Add the sauce to a pan and simmer
- Add the meatballs
- Coat in the sauce, serve and enjoy
Gochujang Tofu Meatballs
Ingredients
- 300 g Extra firm Tofu
- 150 g Fine Breadcrumbs
- 1 tbsp Soy sauce
- 1 tsp Mushroom seasoning
For the sauce-
- 2 tbsp Gochujang
- 1 Clove Garlic
- 1 tbsp Minced Ginger
- 1 tbsp Maple syrup
Instructions
- Preheat the oven to 180C/350F
- Crumble up the tofu into a big bowl and add the soy sauce, mushroom seasoning and bread crumbs.
- Squeeze together with your hands to form meatballs.
- Add the balls to a baking tray and spray with oil.
- Bake for 18 minutes until golden.
- Meanwhile mix the sauce ingredients together and add to a frying pan on low heat.
- Simmer until the sauce thickens.
- Add the cooked tofu meatballs to the sauce and toss to coat.
- Serve and enjoy!
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