Tofu Spaghetti Balls
Submitted by pooky
Baked tofu spaghetti balls with walnuts, oats, and Italian herbs, smothered in tomato sauce. Vegan meatballs that hold up on pasta or stuffed into a sub roll.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThese are the vegan meatballs that actually hold together on your fork.
Mashed tofu gets mixed with chopped walnuts, quick oats, whole wheat flour, and a generous blend of basil, thyme, dill, and garlic, then shaped into balls and baked until browned on both sides.
A blanket of tomato sauce goes on for the final stretch in the oven, letting everything get saucy and tender.
Toss them over spaghetti for a classic pasta night or pile them onto French bread for a meatball sub that’ll have nobody asking “where’s the beef?"
Pro Tips
- Wrap the tofu in paper towels and press out as much water as possible before mashing. This is the single biggest factor in getting balls that hold their shape.
- Flatten the balls slightly when placing them in the pan so they brown evenly on both sides.
- The cornstarch in the mix acts as a binder, so don’t skip it.
- Make a double batch and freeze them before adding the sauce. Reheat straight from frozen with fresh sauce on pasta night.
Ingredients
Directions
Wrap tofu in cloth or paper towels for a few minutes to remove excess water.
Mash and mix well with all ingredients except oil and tomato sauce.
Form into 24 small balls and flatten slightly as you place them in an oiled baking dish .
Sprinkle a little oil on each.
Bake at 375℉ (190℃) F for 20 to 25 minutes, turning once to brown both sides.
Spread tomato sauce over balls.
Bake at 350℉ (180℃) F for an additional 15 to 20 minutes.
Serve over pasta or on French bread as a sandwich.
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