Tofu Walnut Meatballs Vegan
These vegan tofu walnut meatballs are a savory, plant-based twist on a classic comfort food, perfect for any meal. Crafted with protein-packed tofu, toasted walnuts, and hearty rolled oats, these meatballs are boldly flavored with onions, garlic, tamari, smoked paprika, and Italian seasoning. A flaxseed "egg" binds the mixture together, ensuring a perfect texture that’s golden and slightly crisp after baking. Easy to prepare in under an hour, these meatballs are an excellent meat-free option for pasta night, a satisfying addition to grain bowls, or a crowd-pleasing appetizer served with your favorite dipping sauce. Packed with flavor, texture, and nutrition, they’re a must-try for vegans and omnivores alike!
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 1 cup Walnuts
- 0.5 cup Rolled oats
- 0.5 medium Onion
- 2 large Garlic cloves
- 2 tbsp Ground flaxseed
- 5 tbsp Water
- 2 tbsp Tamari or soy sauce
- 2 tbsp Nutritional yeast
- 1 tsp Smoked paprika
- 1 tsp Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 1 tbsp Olive oil (for sautéing)
- 1 tbsp Olive oil (for brushing or baking sheet)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly brush the parchment with olive oil.
Press the tofu to remove excess water. Crumble the tofu into a large mixing bowl until it resembles a ground-meat texture.
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until aromatic. Then transfer the walnuts to a food processor and pulse until coarsely chopped.
Add the rolled oats to the food processor with the walnuts and pulse a few times to slightly break down the oats. Do not over-process; you want texture.
Finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion for 3-4 minutes until translucent, then add the garlic and cook for another minute.
In a small bowl, whisk together the ground flaxseed and 5 tablespoons of water. Let sit for 5 minutes to form a gel-like consistency (this will act as a vegan egg substitute).
To the large mixing bowl with the tofu, add the sautéed onion and garlic, processed walnuts and oats, tamari, nutritional yeast, smoked paprika, Italian seasoning, salt, and pepper. Stir until well combined.
Add the flaxseed mixture to the bowl and mix well to bind the ingredients. If the mixture is too wet, add a tablespoon of oats at a time until you can shape it into firm balls.
Scoop about 1-2 tablespoons of the mixture and roll it into a ball using your hands. Place the formed balls onto the prepared baking sheet.
Bake the tofu walnut meatballs in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and slightly firm to the touch.
Remove from the oven and let them cool for 5 minutes. Serve with your favorite marinara sauce over pasta, or enjoy them as an appetizer with a dipping sauce of your choice.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3265 mg | 142% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 9.3 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2951 mg | 227% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2387 mg | 51% | |
*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.
