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 made a mix of quinoa, oat and flour. This mixture upgrade the nutritional value of the tofu balls. The flour mixture adds fiber and protein.
In my opinion the ingredient that boosts this food is the soy sauce! I usually do not use soy sauce and after using it in this recipe I am willing to use it more often in my savory dishes. The soy sauce added a salty, soy and unique flavor to the tofu balls. So make sure that you have soy sauce when making these tofu balls!
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.
yield: 25 balls- 4 servings- serve size 5balls
1lb extra firm tofu
2T olive oil
1/2 chopped onion
2T soy sauce
1/2 cup dry quinoa
1/2 cup flour
1/2 cup oats
1- Pre heat the oven at 180°C.
2- In a food processor blend the tofu, olive oil, soy sauce, garlic, onion and garlic until homogeneous.
3- Now, add the dry quinoa, oats and flour. Process again until everything is incorporated.
4- In a greased baking tray, place a round tablespoon of the mixture. Repeat until the batch is over.
5- Bake in the oven for 40mins. Remove and enjoy!