1/1 Photo of Tofu Walnut "meatballs" (Vegan)
This recipe was given to me by a vegetarian friend. She serves these "meatballs" as their family's main dish at Thanksgiving. They are easy to make, versatile, and delicious!
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Units: US | Metric
- 473.18 ml bread, torn into small pieces
- 177.44 ml walnuts, chopped
- 118.29 ml oats, quick-cooking
- 118.29 ml diced onion
- 2.46 ml garlic powder
- 4.92 ml onion powder
- 2.46 ml salt
- 4.92 ml italian seasoning
- 9.85 ml vegan chicken seasoning (Chicknish, Butler's Chick-Style, or other)
- 453.59 g extra firm tofu
- 118.29 ml water (if needed)
- 29.58 ml soy sauce
- 1Mix first 4 ingredients in a large bowl.
- 2Add seasonings and mix until combined.
- 3Drain tofu and crumble with hands into the meatball mixture, mix.
- 4Add soy sauce and mix until all ingredients are incorporated.
- 5With clean hands, roll about a tablespoon's worth of mixture into a ball. If it is too dry to stick together, up to 1/2 cup water can be added. (I don't ever have to add water.).
- 6Continue to roll mixture into balls, and place onto a greased baking sheet, an inch or two apart. I use a cookie dough scoop to get mine a uniform size.
- 7Bake at 350 for 30-40 minutes (depending on size), until nicely browned.
- 8Cool and transfer to container or bag for freezing, or serve hot as desired.
- 9(These work well as appetizers, or as part of a main dish with barbecue sauce, brown gravy, vegan stroganoff sauce, or Asian sauces.).
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Nutritional Facts for Tofu Walnut "meatballs" (Vegan)
Serving Size: 1 (190 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 300.2
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 2.1 g
- Cholesterol 0.0 mg
- Sodium 740.1 mg
- Total Carbohydrate 25.8 g
- Dietary Fiber 4.5 g
- Sugars 2.6 g
- Protein 15.1 g
The following items or measurements are not included:
vegan chicken seasoning