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These easy Tofu meatballs are officially in my regular rotation! Crispy on the outside, tender in the middle, and packed with savory flavor – nothing like the sad, crumbly tofu balls you might be picturing. Searing them first and finishing in the oven is the trick that makes them actually hold together!
Love tofu recipes as much as I do!? You need to try our 5 Different Tofu Pasta Sauces, as well as our Tofu Ground “Beef” and our Ground Tofu Stir Fry!
Seriously the best vegan tofu meatballs!
I’ve posted more tofu recipes on this blog than I can count at this point (genuinely obsessed, no shame), but these tofu meatballs are one I get asked about the most in my inbox. Turns out a LOT of you want a meatless meatball that isn’t mushy or bland, so here we are.
These have easily become on of my favorite quick weeknight dinner!
Why You’ll Love This:
- Freezer-friendly – make a double batch and stash some for later.
- No egg needed – tomato paste and breadcrumbs do all the binding work.
- Big savory flavor – nutritional yeast and tomato paste give these serious umami depth.
- Sear then bake – you get a golden crust AND a fully cooked center, no dry edges.
Simple ingredients needed
The ingredients for this vegan meatball recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Tofu – the base of the meatballs; extra-firm tofu holds its shape better than softer tofu. My ALL TIME favorite is super-firm tofu because it’s the highest protein-packed tofu. It’s becoming more widely available and you can find it at most grocery stores now.
- White onion – adds moisture and a subtle savory sweetness once cooked.
- Breadcrumbs – helps bind everything together so the meatballs hold up. We only need about 1/4 cup of breadcrumbs. You can use a gluten-free flour blend or gluten free bread crumbs as needed.
- Tomato paste – adds color, tang, and helps bind the mixture too.
- Soy sauce – brings a salty, umami depth. Swap for tamari to keep this gluten-free.
- Nutritional yeast – gives a cheesy, savory flavor without any dairy.
- Salt and black pepper – for balancing and rounding out the overall flavor.
- Garlic powder – easy, no-mince way to add warm, savory flavor throughout. Fresh garlic would also work well – about 1-2 cloves finely minced.
- Olive oil – used to sear the meatballs and build that golden crust.
- Sauce – I made a simple sweet and sour sauce to serve these with but my homemade pesto sauce or marinara sauce would also be delicious!
How to make perfect tofu meatballs
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Crumble the tofu. Break the tofu up with your hands right in a large mixing bowl until the pieces are about the size of grains of rice.
- Mix it all together. Add the onion, breadcrumbs, tomato paste, soy sauce, nutritional yeast, salt, pepper, and garlic powder, then mix until the tofu mixture is fully combined.
- Roll into balls. Portion the meatball mixture into evenly sized balls, a little smaller than golfballs – you should get about 15.
- Sear. Heat the olive oil in a large skillet and cook the meatballs over medium heat, tossing occasionally, until deeply golden brown on a few sides.
These can also be cooked in the air fryer!
- Bake. Transfer to a baking sheet and bake until firm and fully cooked through. Store leftover tofu meatballs in an airtight container.
- Make the optional sauce. Add the meatballs to the sauce and toss until fully coated. Transfer to a serving plate and top with sesame seeds and chopped parsley.
Recipe Tips
- Don’t skip the sear. Pan-frying first is what gives these that golden crust before the oven finishes cooking them through.
- Keep expectations in check. These will hold together beautifully, but they’ll stay noticeably softer than a traditional meatball – that’s just the nature of tofu, not a sign anything went wrong.
- Don’t overcrowd the pan. Give the meatballs room to move while searing so they brown instead of steam.
- Turn these into Italian tofu meatballs! As desired, you could add in some Italian herbs and serve these with marinara!
Frequently Asked Questions
This is almost always an excess moisture or binding issue – either the tofu wasn’t crumbled finely enough, or the mixture needs a bit more breadcrumbs to hold together. This recipe skips pressing the tofu entirely and relies on the breadcrumbs and tomato paste to bind, so make sure everything is mixed thoroughly before rolling.
Yes! Even after searing and baking, tofu meatballs will be softer than a traditional meat-based meatball. They should hold their shape and not crumble apart, but don’t expect the same dense, chewy bite you’d get from beef or pork traditional meatballs.
Nope, that’s the beauty of this method. Crumbling the tofu straight into the bowl works fine here since the breadcrumbs and tomato paste absorb any extra moisture as everything cooks.
You can, but you’ll lose some of that deep golden crust. If you’d rather skip the stovetop step, bake at 400°F for about 25 minutes, flipping halfway through.
Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. They’ll keep for up to 3 months.
Tofu Meatballs
Ingredients
For the meatballs:
- 1 block extra-firm tofu, pressed
- 1 small white onion, finely diced
- ¼ cup breadcrumbs
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- ¼ cup nutritional yeast
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ tablespoon olive oil
Optional add-ins:
- ¼ cup finely chopped fresh herbs
- 2-3 cloves fresh garlic, minced
- 1-2 tablespoons hemp hearts
- 1 teaspoon Better Than Bouillon base
- 1 egg, if not keeping it vegan and want extra binding
For the sweet and sour sauce (optional)
- ⅓ cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ¼ cup brown sugar
- ¼ cup water
- ⅓ cup apple cider vinegar
- ¼ cup pineapple juice
Instructions
- Preheat the oven to 400°F.
- Crumble the tofu with your hands right into a large bowl until the pieces are about the size of grains of rice.
- Add the onion, breadcrumbs, tomato paste, soy sauce, nutritional yeast, salt, pepper, and garlic powder (plus any optional add-ins). Mix well until everything is evenly combined. Roll the mixture into golf ball sized balls, about 15 total.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook for about 10 minutes, tossing every few minutes, until deeply browned on a few sides.
- Transfer the seared meatballs to a baking sheet and bake for 15 minutes, until firm and cooked through.
- To make the optional sauce: Whisk the cornstarch and water together to make a slurry. Add the remaining sauce ingredients to a saucepan and bring to a simmer. Stir in the slurry and cook for 2-3 minutes, until thickened and coating the back of a spoon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
