Bok choy may be quickly grilled and goes well with steak, hamburgers, hot dogs, and other grill-able foods. You’ll want more because of the crunchy leaves and delicate stems!
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 16 meatballs |
Ingredients
- 1 (14 ounce) package extra-firm tofu
- 1 onion, chopped
- 1 egg
- ½ cup bread crumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 ¼ teaspoons chopped fresh basil
- 1 ¼ teaspoons chopped fresh marjoram
- 1 ¼ teaspoons chopped fresh rosemary
- 1 ¼ teaspoons chopped fresh oregano
- 1 ¼ teaspoons chopped fresh thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon hot sauce
- ½ teaspoon minced garlic
- ¼ cup olive oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
- Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
- Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
- Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.
- The ratio of Italian herbs should be equal to each other and everything should be chopped very small so it mixes together better. Use dried herbs if you prefer.
- Substitute soy sauce for the Worcestershire sauce if desired.
- The hot sauce can be any brand you like (Frank’s Red Hot(R), Tabasco(R), or Cholula(R)).
- Substitute garlic powder for the fresh garlic if desired.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 917 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, it’s a great way to make tofu tasty. I also made some with ground beef for a non-vegetarian and it was a success. Thank you
I had a long review written here earlier but lost it midway through! Anyway, this is alright. The spiciness as written is very gentle, so if you like a kick, add more hot sauce and red pepper flakes for sure (I use Sriracha). Had to use an extra egg to bind. It’s difficult to get the onion fine enough with just a knife, and I feel like there was maybe a little too much onion and will be subbing in some onion powder. I definitely will be making it again because tofu is so much more affordable than beef or turkey, lol. But I think this recipe still has a little way to go to be great. I’m worried might be underdone though.. it’s difficult to tell the correct color from the provided photo.
Great recipe. I used soy sauce instead of W and dried herbs, not fresh. Baked a little longer as well. Happy to find a veggie meatball recipe! Next time I may try eliminating the egg and add olive oil instead. Love this. Thank you, recipe creator.
I regret to say that I did not like this recipe at all. I made it, as written, but the result was dry and tasteless.
I thought these were fabulous. I made them twice and the second time I used regiano Parmigiano and only half the salt. I eat them cold as well for a healthy late snack and I don’t know why but they taste saltier when cold.
I tried this exactly as the recipe stated, and the meatballs turned out great! They had a great texture and great flavor that really surprised me (because of previous bad cooking experiences with tofu). One thing that I didn’t like was that I felt like the amount of onion suggested was a little too much. The onion was way too prominent in the meatball for me. Next time, I think I’ll chop it finer and use less.
Very tasty! I made them like thick patties on a pan on the stove with a little avocado oil… Cook them for a long time so they don’t fall apart… I did not have Parmesan cheese so I added some adobo… The end result was very delicious! It tasted like the best meatloaf you ever had weirdly enough
So I hit “done” too soon! My biggest changes were to speed up the process to get under my 45 minute mark. First – I pull the tofu out of the fridge, open and drain. I squeeze out the water real quick then wrap in a tea towel and really pat it down. Then turn it out into a large mixing bowl. Then – I mash it using a wire potato masher, just enough that it resembles cooked ground beef. Lastly I press my tea towel down on it, stir the tofu and do it again? And again and again. Whole process takes 5 minutes. Another speedy tip is to use dried herbs (a rounded 1/4 tsp a piece). I then used my #50 portion scoop (1 1/2 Tbsp) to quickly make 30 meatballs (I rolled them in my palms before setting them on foil-lined baking tray). Lastly I saved time by zapping each meatball with canola oil cooking spray. My last comment was that since I used whole-wheat Panko, I added an extra egg. I have been trying to find a decent meat-free meatball recipe for years and this was finally it! After I popped them in the oven for 25 minutes I made spaghetti, heated some sauce and steamed some broccoli. Dinner in 45 ;). Can’t wait to make meatball sandwiches with the leftovers
Worstershire Sauce contains anchovies. You might as well use beef and pork.
These are so tasty! Next time I make them, I’ll do a double batch. I freeze them after baking, then just pull them out as I want them.
This is an awesome tofu recipe. For those afraid of tofu, I recommend recipes where the tofu is mixed with flavorful ingredients. I’ve tried cooking tofu sliced and diced. I don’t like it. Tofu has no flavor and will take on the favor of the ingredients. That’s why this recipe is perfect for tofu. The only thing I would do different, for me personally, is cut the red pepper flakes and hot sauce in half. If you like spicy food, don’t change a thing, you will love it as is. I cooked mine and added tomato sauce before refrigerating. This made them too mushy. I would cook them as directed and use tomato sauce as a dip.
so good! I didn’t have any parmesan so I used mozzarella.