Walnut Tofu Meat Balls
Elevate your plant-based cooking with these irresistible Walnut Tofu Meatballs, a savory and nutrient-packed alternative to traditional meatballs. Made with protein-rich firm tofu, crunchy walnuts, and a touch of umami from soy sauce, these baked delights are both hearty and flavorful. A flaxseed "egg" binds the mixture together, while breadcrumbs and aromatic seasonings like garlic powder, oregano, and paprika add depth and texture. Perfectly golden and slightly crisp from the oven, these meatballs are versatile enough to complement pasta dishes, marinara sauce, or even salads. Ready in under an hour, this vegan-friendly recipe is sure to become a new favorite for weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 1 cup Walnuts
- 0.75 cup Breadcrumbs
- 1 tbsp Ground flaxseed
- 2 tbsp Water
- 2 tbsp Soy sauce
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 0.5 tsp Paprika
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Press the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object (like a skillet) on top. Let it sit for 15 minutes.
While the tofu drains, prepare a flaxseed egg by mixing the ground flaxseed with 2 tablespoons of water in a small bowl. Let it sit for 5 minutes until it thickens.
Place the walnuts in a food processor and pulse a few times until coarsely ground. Do not over-process; you want small pieces, not walnut butter.
Crumble the pressed tofu into the food processor with the ground walnuts.
Add the breadcrumbs, soy sauce, garlic powder, onion powder, oregano, paprika, olive oil, salt, black pepper, and the prepared flaxseed egg to the food processor.
Pulse the mixture until everything is well combined and sticks together when pressed. Be careful not to over-process; the mixture should still have some texture.
Scoop out about 2 tablespoons of the mixture and roll it into a ball using your hands. Repeat with the rest of the mixture to form approximately 16 meatballs.
Place the meatballs on the prepared baking sheet, leaving a little space between each one.
Bake the meatballs in the preheated oven for 25–30 minutes, flipping them halfway through, until they are golden brown and slightly firm to the touch.
Remove the meatballs from the oven and let them cool for a few minutes before serving.
Serve the Walnut Tofu Meatballs with pasta, marinara sauce, or as a topping for a salad—or enjoy them as-is!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.1 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 460 mg | 10% | |
*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.
