These vegan meatballs are freezer-friendly and protein-packed with a healthy plant based twist. Easy to make, baked or air fried, and loaded with herby Middle Eastern flavours. Prep these meatless tofu meatballs ahead of time to have on hand for later!

About The Recipe

• Healthy plant based take on the meatballs
• Made with tofu
• Baked or air fried
• Freezable for later use
• Versatile in soups, stews, subs, and more

Ingredients

1. Extra Firm Tofu: Drained & pressed.
   
   
2. Spices: A combination of seven spice, paprika, cardamom, smoked paprika, salt, and black pepper.
   
   
3. Curly Parsley
   
   
4. Chia Eggs: Used to bind the meatballs dough. Use flax meal instead if preferred.
   
   
5. Vegetable Oil: Only a little is needed.
   
   
6. Flour

How To Make Meatless Meatballs

Step 1: Crumble the block of tofu (after draining, pressing, and pat drying) into a food processor. Add the spices and parsley. Pulse a few times. Process on low for a minute to combine. Stop and scrape down the sides if needed.

Step 2: Remove the blades. Add the chia eggs, flour, and oil. Mix by hand to combine – almost like kneading dough.

Step 3: Scoop out a teaspoon’s worth. Squeeze by hand then roll into a ball. Repeat for the rest.

Step 4: Bake at 350F (or 175C) for 20 minutes, flipping halfway. Adjust cooking times until meatballs are browned, yet soft and juicy inside.

Video Tutorial

Watch this video to see how to make meatless tofu meatballs at home:

Pro Tips

1. Freeze the block of tofu the night before for best texture.
   
   
2. Press and drain liquid from the tofu before crumbling.
   
   
3. Use vegan egg alternatives to bind the dough. Chia eggs or flax meal work great to bind, and add fibre to the meatballs.

Meatless Tofu Meatballs Recipe

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Meatless Tofu Meatballs

Recipe by Waseem HijaziCourse: SidesCuisine: Arab, Middle Eastern, RamadanDifficulty: Easy

Servings

20

meatballs

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

These vegan meatballs are freezer-friendly and protein-packed with a healthy plant based twist. Easy to make, baked or air fried, and loaded with herby Middle Eastern flavours. Prep these meatless tofu meatballs ahead of time to have on hand for later!

Ingredients

• 1 block (350g) of extra firm tofu, drained & pressed

• 1 tsp seven spice

• 1/2 tsp paprika

• 1/4 tsp cardamom

• 1/4 tsp smoked paprika

• 1/4 tsp black pepper

• 1/2 tsp salt

• 1/4 bunch of curly parsley, stems included

• 2 tbsp flour

• 2 tbsp ground chia seeds + 6 tbsp room temperature water

• 2 tbsp vegetable oil

Directions

• Drain & press the tofu under a heavy bowl of fruit / books – or using a tofu press – for 15 minutes. Pat dry to remove excess liquid. See Notes (1)
• Make the chia eggs in the meantime. Whisk the ground chia seeds with water in a bowl to combine. Let sit for 5 minutes to thicken. See Notes (2)
• Into a food processor, break apart the block of tofu into large chunks, and add them along with the spices & parsley. Pulse a few times, then blend for a minute to combine.
• Remove the blades. Add in the flour, chia eggs, and oil. Mix with your hands – almost like kneading dough. Remove into a large bowl and form the meatballs.
• Using a teaspoon’s worth, squeeze with your hand a few times, then roll into a ball. Place on sheet pan lined with parchment paper, or drop into an air fryer basket. Bake at 350 F (or 175 C) for 20 minutes, flipping/shaking halfway – until lightly browned and crispy.

Notes

• (1) For best texture, freeze the block of tofu the night before. Defrost then press and drain before using.
• (2) Use flax meal instead of chia eggs, if preferred/not available.