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Vegan Tofu Meatballs

Easy vegan meat ball recipes with tofu and mushroom. Serve with pasta or rice!
Print Recipe
Prep Time 20 mins
Cook Time 20 mins
Course Main Course, Snack
Servings 20 meatballs

Ingredients
  

  • 250 g firm tofu
  • 130 g button mushrooms roughly chopped
  • 1 small onion roughly chopped
  • 3 cloves garlic
  • 1 tbsp oil for cooking the vegetables
  • 50 g bread crumbs
  • 1/2 tsp dry mixed herbs
  • 2 tbsp ground flaxseeds
  • 3/4 tsp salt adjust amount to suit your liking
  • 1/4 tsp black pepper adjust amount to suit your liking

Instructions
 

  • Get the tofu out of the package, wash and drain. Place it on a plate with another plate (with a flat bottom) on top. Put a weight such as a can of beans or a bag or rice and let it sit for one hour to get the moisture out of the tofu. *This will make the tofu firmer and give a nice texture to the meatball.
  • When the Tofu is ready, preheat the oven to 210°C (gas mark8). Prepare a baking tray lined with baking paper.
  • In a food processor, put the onion, mushrooms and the garlic and pulse until everything is finely chopped.
  • Heat the oil in a frying pan and cook the finely chopped onion, mushrooms and garlic until most of the liquid is evaporated.
  • Transfer the cooked vegetables to a medium size mixing bowl and add in the firm tofu and the rest of the ingredients. Mix them all together with your hand until well combined. Tofu doesn't have to be mashed completely, little bits of the tofu add a good texture in this.
  • Form the mixture into balls about 2-3cm diameter. You should be able to make 15 to 20 meatballs. Place them on the prepared baking tray and bake for 15 to 20 minutes or until golden. Don't forget to turn over halfway through the cooking.
  • Allow to cool for at least 10 minutes on the baking tray before serving or adding to your dish.

Notes

*If your tofu is already extra firm, you may want to skip this step.