Tofu and I don’t really mix well together. In fact, I’m not a fan…at all. I know that’s pretty hard to believe coming from a vegetarian, but there it is. When I eat tofu, it’s got to be something pretty special. And usually unrecognizable. My daughters (thankfully!) love tofu, in any form I give it to them.
I’m used to making all kinds of meatless meatballs for my family, but when my best friend mentioned she made some tofu meatballs, I was intrigued. She said they were really good, and really easy to make. Hmm…
So, I came up with a recipe for them, I made them, and I liked them. Even my meat-loving dad liked them! They’re great to substitute for regular meatballs when you want something lighter, but still full of flavor. They go really well with rice, potatoes, and especially drenched in tomato sauce over spaghetti. What can I say, they’re really good meatballs!
- 15.5 oz package of extra-firm tofu
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon garlic salt
- 1 teaspoon parsley
- 1/2 cup shredded mozzarella cheese
- 1/4 cup bread crumbs
- Preheat the oven to 375 degrees, and line a large baking sheet with foil paper. Spray the foil with cooking spray, and set aside.
- Blend all ingredients in your food processor, or use a spatula to combine them in a large bowl.
- Use a measuring tablespoon to scoop out the mixture, and use your hand to roll them into balls.
- Place them on the lined baking sheet.
- Bake at 375 degrees for 30 minutes, flipping the meatballs halfway through.
- Let cool slightly, and serve with pasta, or dip them in tomato sauce, and enjoy!