Press and squeeze the water from the tofu. Transfer tofu into a large mixing bowl. Next, crumble the tofu with your hands or with a fork.
Add the Italian seasoning, garlic powder, nutritional yeast, red pepper flakes, toasted fennel seeds, salt, and oat flour. Combine. Then, add to combine the Worcestershire sauce, tomato paste, chia "egg."
Make small, golf-size balls with the tofu crumbles. Be sure to tightly pack the balls. If it’s too wet, add another couple of tablespoons of oat flour until it’s easy to roll into balls.
Take enough of the mixture to make a meatball - about the size of a golf ball. Tightly pack and shape. This mixture should make about 20-22 vegan balls.
In a pan or skillet, warm olive oil over medium to medium-high heat. Next, add the veggie tofu meatballs and fry until golden on every side. (for an oil-free version, see notes)
Next, add pasta sauce - add as much or as little as you prefer. Simmer for 5 minutes on low. Carefully remove from the skillet and serve. If you prefer you can add the sauce later without simmering the tofu meatballs in it.
Careful! These tofu meatballs are delicate. Gently turn and cook the vegan meatballs on all sides.
I highly recommend using super firm tofu, specifically from Trader Joe's. If you want to use extra-firm or firm, you'll need to press the tofu as much as possible. And more oat flour might be needed. It should be dry enough to mold into meatless meatballs.
Worcestershire sauce is traditionally made with anchovies or fish sauce. Check to make sure the one you're buying is vegan - many brands are vegan.
To make this recipe oil-free, choose to bake these tofu meatballs. Line a baking sheet with parchment paper, place the tofu meatballs, and bake for 30 minutes at 350 degrees F, flipping halfway. Then, broil them for about 2 minutes. Pour over and coat them with your favorite sauce.