Tofu Meatballs with Marinara Sauce

4.67 from 6 votes

Tofu Meatballs with Marinara Sauce

This recipe is quick and easy to make with very simple ingredients. It's cozy, incredibly tasty, and satisfying. Cook the vegan meatballs on the stovetop or in the oven and serve them with a finger-licking marinara sauce, on spaghetti, in a sub, or simply with some crunchy bread.

Prep Time10 mins

Cook Time15 mins

Marinara Sauce30 mins

Total Time30 mins

Course: Main

Cuisine: American Italian

Keyword: tofu

Servings: people

Calories: 265kcal

Author: Nico

Equipment

Food processor or blender

Ingredients

For the tofu meatballs

½ cup breadcrumbs + 1 pinch of salt
¼ cup oat milk unsweetened
8 ounces tofu firm or extra firm
¼ cup olives pitted, black
½ cup walnuts
2 tablespoons nutritional yeast
1 tablespoon cornstarch
⅓ onion
2 cloves garlic
1 teaspoon oregano dried
2 tablespoons parsley finely chopped
1 teaspoon salt

For the Marinara Sauce

2 tablespoons olive oil extra virgin
1 onion chopped
2 cloves garlic finely chopped
½ dried red hot chili pepper optional
1 can (28 oz) whole peeled tomatoes
½ cup water
1 teaspoon salt or more to taste
2 twists black pepper
1 teaspoon oregano dried
10 leaves basil

USA - Metric

Instructions

Homemade Marinara Sauce

Fry finely chopped onion on a pan with olive oil for 3 mintues. Add finely chopped garlic and chili. Fry for 1 minute. Stir occasionally.
Add tomatoes (rinse can with water and add it too), oregano, salt and pepper. Crush tomatoes with fork. Stir and simmer for 20 minutes.
Add basil, taste, adjust for salt. Set aside.

Make Tofu Meatballs

Mix breadcrmb and oat milk and a pinch of salt in large mixing bowl. Set aside.
Squeeze tofu with your hands over the sink to remove some of its water. Add tofu to food processor. Add garlic, onion, chopped parsley, olives, corn starch, walnuts, salt, pepper, oregano, and nutritional yeast.
Blend till you have smooth mixture. Scrape down sides of food processor occasionally. Taste mixture and adjust for salt, pepper and herbs.
Transfer the mixture to the mixing bowl with the soaked breadcrumbs. Mix with your hands or with a spatula until the two are fully incorporated.
Oil your hands with a few drops of olive oil. Shape mixture into small tofu meatballs, rolling between the palms of your hands.
I recommend 20 grams of mixture (0.7 ounces) per ball. You'll be able to make 24 tofu balls.

Oven-Bake or Pan-Fry

Oven-Bake: Preheat the oven to 390F or 200C. Arrange the meatballs on a baking rack, line with parchment paper, on top of a baking sheet.
Bake for 15 minutes at 390F or 200C.
Pan-Fry: Warm up 2 tablespoons of olive oil in a large skillet, then add the meatballs. Fry gently for 12 minutes, turning them around often.

Mix with Marinara Sauce

Add vegan meatballs to marinara sauce. Stir them in gently, so that the sauce coats them. Simmer for 5 minutes. Add more fresh parsley and basil if you like.

Serving Suggestions

Serve on top of pasta. Spaghetti are perfect.
Serve in a freshly baked baguette to make a meatball marinara sub.

Notes

Nutritional values are for 6 tofu meatballs out of 24, served with our homemade marinara sauce, without bread or pasta.

Nutrition