Tofu Balls
Submitted by madtld
Baked tofu balls packed with walnuts, Italian herbs, and a punch of Dijon and sesame oil. Golden, crispy outside with a tender center. Makes 3 dozen for snacking, subs, or pasta night.
YIELD
3 dozenPREP
20 minCOOK
40 minREADY
1 hrsThink of these as the vegetarian meatball’s cooler, crunchier cousin.
Mashed tofu gets loaded up with sauteed garlic, onion, carrots, and green pepper, then bound with eggs, breadcrumbs, and chopped walnuts for serious bite.
Basil, fennel, and oregano bring the Italian vibe, while Dijon mustard and sesame oil sneak in a savory depth you won’t expect.
Bake them until golden brown and pop them into marinara sauce, pile them on a sub roll, or just eat them straight off the pan. Nobody will judge.
Chef Tips
- Squeeze excess moisture from the tofu before mashing so the balls hold together better.
- Use firm or extra-firm tofu for the best texture.
- These freeze well on a sheet pan before transferring to a bag. Reheat straight from frozen in the oven.
- Toss finished balls in your favorite marinara or sweet chili sauce for a quick appetizer.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Sauté the garlic, onion, carrot, pepper, basil, fennel and oregano in the oil for 10 minutes or until tender.
In a large bowl, beat the eggs, then add all other ingredients except the tofu.
Mash the tofu and add it to the other ingredients. Mix well.
Form the mixture into 1½-inch balls.
Spread on a greased baking sheet.
Bake for 20 to 30 minutes at 350℉ (180℃). or until golden brown.
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