Tofu Veggie Balls
Elevate your plant-based meal game with these irresistible Tofu Veggie Balls! Packed with nutrient-rich ingredients like firm tofu, grated carrot, zucchini, and vibrant red bell pepper, these golden-brown bites are a savory harmony of flavors and textures. Seasoned with soy sauce and sesame oil for an umami kick, and bound together with breadcrumbs and cornstarch, they’re the perfect vegan-friendly alternative to traditional meatballs. Quick to prepare and pan-fried to crispy perfection in just minutes, these versatile veggie balls are ideal for appetizers, rice bowls, pasta dishes, or wraps. Serve them with your favorite dipping sauce for a healthy, protein-packed treat that's as satisfying as it is delicious. Perfect for weeknight dinners or impressing guests, this recipe is a must-try for tofu lovers and anyone exploring flavorful vegetarian options!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 1 medium, grated Carrot
- 1 medium, grated Zucchini
- 1 small, finely diced Red bell pepper
- 2 cloves, minced Garlic
- 2 stalks, finely sliced Green onions
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 100 grams Breadcrumbs
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
Place the firm tofu onto a clean kitchen towel or paper towels, and press gently to remove excess water. Crumble the tofu into a large mixing bowl.
Add the grated carrot, grated zucchini, red bell pepper, minced garlic, and sliced green onions to the bowl with the tofu.
Add soy sauce, sesame oil, ground black pepper, and salt to the bowl, and mix well to combine.
Stir in the breadcrumbs and cornstarch, ensuring the mixture forms a malleable and slightly sticky texture that holds together when shaped.
Using your hands, form the mixture into small balls, about 1.5 inches in diameter, and place them on a plate or tray.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Carefully place the tofu veggie balls into the skillet, making sure not to overcrowd the pan.
Cook the veggie balls for about 3-4 minutes per side, turning gently, until they are golden brown and crisp on all sides.
Remove the cooked veggie balls from the skillet and place them on a plate lined with paper towels to absorb excess oil.
Serve the tofu veggie balls warm with your favorite dipping sauce, or add them to pasta, rice bowls, or wraps for a complete meal.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5483 mg | 238% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 28.8 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1484 mg | 32% | |
*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.
