Stovetop Vegan Tofu Meatballs
Sometimes, a classic, cozy dinner recipe is everything we need at the end of a long day. We’re going plant-based for our homemade vegan tofu meatballs recipe to accompany our piled-up spaghetti.
- 16 ounces super firm tofu
- 1 tablespoon Italian seasoning
- 1/2 cup oat flour
- 1/2 teaspoon garlic powder
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoons fennel seeds toasted
- 1 chia "egg"
- Olive oil
- Pasta sauce
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, oat flour, garlic powder, nutritional yeast, salt, red chili pepper flakes, Worcestershire sauce, tomato paste, fennel seeds, and chia “egg.” Stir until well combined.
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 a ball.
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.
Next, add pasta sauce - add as much or as little as you prefer. Simmer for 10 minutes on medium-low. Remove and serve. If you prefer you can add the sauce later without simmering the tofu meatballs in it.