Prep 20 mins
Cook 30 mins
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!
- 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
- Mix first 4 ingredients in a large bowl.
- Add seasonings and mix until combined.
- Drain tofu and crumble with hands into the meatball mixture, mix.
- Add soy sauce and mix until all ingredients are incorporated.
- With 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.).
- Continue 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.
- Bake at 350 for 30-40 minutes (depending on size), until nicely browned.
- Cool and transfer to container or bag for freezing, or serve hot as desired.
- (These work well as appetizers, or as part of a main dish with barbecue sauce, brown gravy, vegan stroganoff sauce, or Asian sauces.).
I thought these were quite good. I finely chopped each of the first four ingredients in my food processor separately to hide them from my picky six year old. The meatballs were super easy to put together and tasted good. My husband and I both enjoyed them, the aforementioned six year old ate them without complaint, but oddly enough my 4 year old daughter who eats anything didn't like them. I will be making them again, thanks for the recipe!