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 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 at 400°F or 200°C for 20-25 minutes or until browned on top and bottom.
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.
Nutrition information is an estimate for 1 serving of tofu meatballs out of 4 servings without pasta or sauce.STORAGE:Make ahead: Tofu meatballs are an excellent recipe for meal prep as they keep well for days in the fridge.Refrigerator: Keep leftovers in an airtight container in the fridge for up to 4 days.Freezer: You can freeze the meatballs for up to 3 months. Let them cool down completely and freeze in a freezer-friendly container without the sauce.Thaw & Reheat: Defrost in the refrigerator overnight. Warm them in the microwave for 1 minute or in a saucepan with sauce for 5 minutes. Frozen and thawed vegan balls can fall apart as you reheat them.SUBSTITUTIONS:
Tofu – No substitute recommended; avoid silken or soft tofu.
Walnuts – Replace with almonds or cashews.
Olives – Use either black or green, pitted.
Breadcrumbs – Any breadcrumbs work, but Italian-style is preferred.
Onion & Garlic – Substitute with 1 tsp each of onion powder and garlic powder.
Dried Oregano – Replace with dried thyme or Italian herb mix.
Fresh Parsley – Swap with fresh basil or chives.
Cornstarch – Use tapioca starch instead.
Nutritional Yeast – Optional; omit or include if available.