These Tofu Meatballs are so delicious, you won't believe there's no meat in them!  They hold together really well in the sauce, and any leftovers of the meatballs and sauce make an amazing meatball sub!

Tofu Meatballs:

 

1 pkg extra firm tofu, roughly chopped
1 cup whole wheat panko 
1 cup walnuts, toasted
2 TBSP nutritional yeast
¼ cup liquid aminos, tamari or soy sauce
1 TBSP cornstarch
2 cloves garlic, roughly chopped
1 tsp onion powder
1 tsp salt

1 lb. hot cooked whole wheat pasta


Preheat oven to 350°.  Line a baking sheet with parchment or a silicon mat.


Place walnuts and garlic in food processor and roughly chop.  Add tofu, liquid aminos, nutritional yeast and cornstarch and process until almost smooth.  Transfer to a bowl and stir in panko, onion powder and salt, mix well.  Form into balls and place on prepared baking sheet.


Bake for 15 minutes, flip and bake another 15 minutes.


Sauce:


1 24-oz can crushed tomatoes
½ tsp garlic powder
½ tsp onion powder
½ tsp dry basil
Pinch oregano
Pinch red pepper flakes
2 TBSP nutritional yeast
Pinch coconut sugar
Pinch salt


Combine all in small saucepan.  Heat over medium heat till hot, about 5 minutes.  Add the meatballs and simmer for 5-10 minutes.  
 

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Plant Chef Club Tip:

These Tofu Meatballs can be made ahead so they are ready whenever you need them.  Afer baking them, let them cool completely and then freeze them.  Take out as many as you need when you are ready.

They are delicious in our quick sauce, but are tasty chopped and added to lasagne or pizza also.