Tofu Meatballs

Ingredients

• 1 tbs ground flaxseed
• 2½ tbs water
• 1 tbs oil
• ½ onion, finely diced
• 2 cloves garlic, crushed
• ½ C walnuts
• 14 oz firm tofu
• 1 C breadcrumbs
• 1 tbs corn starch
• 2 tbs vegan Worcestershire sauce
• 1 tsp salt
• ½ tsp pepper
• 1 tsp dried Italian herbs
• 1 tbs nutritional yeast

Directions

1. Make Flax Egg: Stir ground flaxseed and water until well combined; set aside to thicken.
2. Cook Aromatics: Sauté diced onion in oil until soft and translucent, then add garlic and cook 2 minutes more. Remove from heat and let cool.
3. Prep Nuts: Grind walnuts in a food processor until finely powdered.
4. Prep Tofu: Press tofu to remove excess moisture, then break into small pieces by hand.
5. Mix: Combine tofu, ground walnuts, cooked onion mixture, flax egg, and remaining ingredients until evenly mixed.
6. Prep Oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
7. Shape: Form 1-2 tbs portions into balls and place on the prepared tray.
8. Bake: Lightly spray with oil and bake 25-30 minutes, turning halfway, until golden and slightly firm.
9. Serve: Serve hot with pasta and sauce, or with vegan BBQ sauce on the side.

Chef's Notes

• This is a vegan recipe that makes approximately 28 meatballs.
• Meatballs are done when they feel slightly firm when gently pressed.
• Excellent tossed in marinara sauce with your favorite pasta.
• Remove excess water by pressing on an incline with a weighted plate or squeezing between paper towels.
• Crumble tofu into pieces resembling ground meat or breadcrumbs.
• Meatballs can also be pan-fried in a little oil for a crispier exterior.

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