These are the best vegan meatballs! They have the perfect shape, they are flavourful and have a nice meatball consistency.The best part? The procedure is so easy and fast. You simply process all of the ingredients in the food processor, shape them into balls on the baking tray and let them get done in the oven for 40 mins.
I had a tofuballs recipe that I made at the beginning of my vegetarian lifestyle but they had an egg and the texture was not the ideal neither. So I googled a new tofu meatballs recipe and I found Connoisseurus Veg blog and her recipe interested me the most. I adapted her recipe to the ingredients that I had available. For example, I did not use the mushrooms and instead of using panko bread, I used oats.
In my opinion the ingredient that boosts this food is trecliquid coconut aminos! It added a salty, soy and unique flavor to the tofu balls plus it added a nice grams of protein.
These tofu balls may be enjoy with pasta, quinoa, salad or anything else that comes to your imagination. I had enjoyed mine with pasta, tomato basil sauce and vegetables or just with veggies, nutritional yeast and olive oil.
yield: 17 balls
1lb extra firm tofu (a whole package)
1/2 chopped onion
1/2 tsp parsley
2T liquid coconut aminos
1cup cup oats
1- Pre heat the oven at 180°C.
2- In a food processor blend the tofu, coconut amino, onion and spices until homogeneous.
3- Now, add the oats. Process again until everything is incorporated.
4- In a greased baking tray, place two tablespoon of the mixture. Repeat until the batch is over.
5- Bake in the oven for 40mins and remove.
6- Enjoyt with your preference (rice, pasta, salad, bead, soup)
Nutrition Facts per tofu ball: 1.47g Fat 4.55g Carbs .70g Fiber 3.19g Protein