If you’re looking for a meatless appetizer recipe, these 5 ingredient vegetarian tofu “meatballs” are calling your name!
I don’t know about you, but when I think of the quintessential party appetizer, I’m looking for something that is:
- Easy to eat
- Can be eaten with one hand (the other hand is more than likely holding a cocktail)
- Tasty!
Well, these vegan vegetarian “meatballs” are all those things and more.
Made with my favorite tofu brand: Nasoya tofu, these meatballs are so easy to make, and are so delicious.
When I say easy, I mean eeeeeeasy! All you do is use a food processor to blend silken tofu, Italian seasoned breadcrumbs, garlic salt and a dash of Worcestershire sauce together, and then cook them in a little bit of olive oil, and viola – 5 ingredient meatless meatballs (that happen to be vegan! You can also make them gluten-free by using GF breadcrumbs!)
I’m all about using tofu as a form of protein (as you know from some of my recipes like this one pot dumpling stir fry or these Japanese pan noodles). On top of providing many health benefits (like being an excellent source of amino acids, iron, calcium and other micro-nutrients) tofu has a neutral flavor, so it has an awesome ability to take on all sorts of different flavors.
Many times, you’ll see silken tofu used in recipes like faux puddings or added into smoothies, it is fantastic when used to make meatballs. It gives these vegetarian meatballs a light and fluffy texture.
Dip these vegetarian meatballs in some marinara or bbq sauce and watch your guests dig in!
In a nonstick pan add 1 tablespoon of extra virgin olive oil. Open tofu package and drain excess water. Place tofu, Italian seasoned bread crumbs, Worcestershire sauce and garlic salt in a food processor (or high speed blender). Process until well combined (about 1 minute.) Scrape sides down with a spatula and process for a few more seconds. Using a cookie scoop or your hands, form 1 ½ tablespoon size balls and place in a frying pan. Turn heat to high, cook each side of the meatball until golden brown (about 2 minutes per side, 4 sides, so about 6-8 minutes). Remove from heat, serve. These also bake really well (they firm up a little more when they bake.) To bake them, line a baking sheet with parchment paper, place meatballs onto parchment paper lined tray and drizzle with a little olive oil. Bake for 20 minutes at 350. Regular Worcestershire sauce is not vegan, they sell vegan/gf Worcestershire sauce at organic grocery stores or on Amazon - like this one.5 Ingredient Vegan Vegetarian Meatballs
Ingredients
Instructions
Notes
This post is brought to you by my partnership with Nasoya. As always, all thoughts and opinions are mine alone. Thank you for supporting the brands that make the SweetPhi blog possible.
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Stephanie says
This looks like it would be something I would like to try. I am nowhere near vegan but I would still to experiment with new recipes. I’m doing low carb and found recipes for low carb Italian breadcrumbs made with almond flour and seasonings. When I make this recipe I will let you know how it turns out!
Sweetphi says
Hahah, I too am nowhere near vegan, but I love trying different recipes. These would be awesome with those modifications you mentioned I think, I’d love to know how they turn out for you!
Amelia says
So, this is a while later, but do you recall how it came out with the almond flour bread crumbs? If they turned out well, do you have the recipe for the substitute bread crumbs?
Jo says
Worcester sauce isn’t vegan…
Sweetphi says
I know… did you read the recipe? It’s calling for vegan Worcestershire sauce, which can be purchased at your local organic grocery store.
crystal says
how do these freeze?
Sweetphi says
I’ve never tried freezing them, but I think they’d freeze very well, then reheat in the toaster oven or regular oven. I’d love to hear how it goes if you try it!
Jolene says
I made these tonight. I and our four children LOVED them! I baked them, so as to eliminate oil. The mixture was VERY runny, even after I nearly doubled the bread crumbs. They were more like flat discs than balls. I added lots of Italian seasonings, and served them over rice with marinara.
Sweetphi says
I’m so happy you guys loved them, thank you for coming back to comment! I think I know what may have happened- sometimes if I don’t drain the water off the tofu enough, they can get sticky because of the extra moisture! You could try to use a more firmer tofu and drain the water and then press it with paper towels next time!
Cynthia Erbentraut says
I generally use firm tofu and press it or squeeze out the water with cheesecloth. This is a regular dish on our weekly menu;delicious and nutritious. I also use organic oats that I have turned into flour and whole wheat panko bread crumbs. I also add nutritional yeast for a boost of protein,onions and garlic. These are really delicious
Sweetphi says
Oh I’m so happy to hear how much you like these and how you’ve made them your own – the additions/variations sound amazing!!