Heat oven to 400°F or 200°C. Line a baking tray with parchment paper.Squeeze 8 ounces firm tofu over your sink to remove excess moisture.To a food processor, add tofu, ½ cup breadcrumbs, ⅓ cup pitted olives, ⅓ cup walnuts, ½ onion, 2 cloves garlic, 1 teaspoon dried oregano, 1 handful fresh parsley, ¾ teaspoon salt, 2 twists black pepper, 1 tablespoon cornstarch, and 2 tablespoons nutritionalyeast.
Blend until combined. Stop and scrape down the sides of the food processor once or twice.
SHAPE
Shape the tofu mixture into small balls of 0.7 ounces or 20 grams each by rolling them between the palms of your hands. You should be able to get 24 tofu meatballs.Tip: We recommend using a scale to measure the first couple of meatballs and make sure they are the right size so they cook fast and get warm to the core.
Arrange the meatballs on your prepared baking tray.Tip: If the mixture sticks, grease your hands with a few drops of olive oil.
BAKE
Bake at 400°F or 200°C for 20-25 minutes or until browned on top and bottom.
MAKE THIS A MEAL
Heat our homemade marinara sauce or a store-bought one in a large skillet. Add the meatballs and simmer for 5 minutes.
Serve with 12 ounces spaghetti, focaccia bread, or in a sub sandwich.