Easy Tofu No Meat Balls Vegan and Gluten Free
Transform your plant-based cooking game with these Easy Tofu No Meat Balls, a vegan and gluten-free recipe that's both wholesome and crowd-pleasing. Made with protein-packed extra-firm tofu, nutrient-rich gluten-free oats, and a savory blend of tamari, smoked paprika, and nutritional yeast, these flavorful "no meat balls" are the ultimate comfort food. Bound together with a simple flax egg, this recipe skips processed ingredients and is ready in under 40 minutes, making it perfect for busy weeknights. Baked to golden perfection, these tofu balls offer a slightly crispy exterior and tender, flavorful interior. Serve them over gluten-free spaghetti with marinara or tuck them into a sandwich roll for a hearty vegan meatball sub. Nutritious, easy to prepare, and loaded with bold seasonings, these tofu no meat balls are a must-try for plant-based and gluten-free enthusiasts alike!
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Recipe Information
Ingredients
- 1 block (14 oz) Extra firm tofu
- 1 cup Gluten-free oats
- 2 tablespoons Nutritional yeast
- 2 tablespoons Ground flaxseed
- 3 tablespoons Water
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil (optional, for greasing)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. If not using parchment, lightly grease the sheet with olive oil.
Drain the tofu and press it to remove excess moisture. You can do this by wrapping it in a clean kitchen towel and placing a heavy object on top for about 10 minutes.
In a small bowl, mix the ground flaxseed with water to create a flax egg. Let it sit for 5-10 minutes until it thickens.
In a food processor, add the pressed tofu, gluten-free oats, nutritional yeast, tamari, garlic powder, onion powder, dried oregano, smoked paprika, salt, and pepper.
Blend the mixture in the food processor until it is well combined and forms a sticky, slightly chunky dough. Do not over blend; you still want a bit of texture.
Transfer the dough to a bowl and stir in the prepared flax egg. Mix thoroughly to incorporate.
Using your hands, scoop out about 1 1/2 tablespoons of the mixture and roll it into a ball. Repeat until all the dough is used, forming approximately 18-20 balls.
Place the balls onto the prepared baking sheet, spacing them evenly.
Bake for 20-25 minutes, flipping them halfway through for even browning. The no meat balls should be golden and firm to the touch when done.
Remove from the oven and let cool slightly before serving. These tofu no meat balls are perfect with spaghetti, marinara sauce, or as a sub filling.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 0.6 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
