Tofu Meatballs Meatless Vegetarian Food

VEGAN TOFU MEATBALLS

Steps:

• Preheat oven 350 degrees F. Grease baking sheet or parchment lined baking sheet and set aside. Make breadcrumbs by blending 1-inch pieces of bread in a blender or food processor, scoop breadcrumbs into a large mixing bowl. Stir in walnut, sage, oregano, and basil.
• In a food processor or blender, place tofu, liquid amino's, nutritional yeast flakes, tapioca starch, onion powder, garlic, and sea salt and process.
• Pour blended mixture into the bowl with seasoned breadcrumbs and mix well. Form into balls and bake for 30 minutes turning meatballs after 15 minutes. Transfer tofu meatballs to a serving dish and spoon sweet and sour sauce over the tofu meatballs and serve.
• In a medium saucepan add pineapple juice, tomato sauce, sugar, tapioca starch, onion, garlic and sea salt, whisk.
• Heat sauce over medium-high heat until it comes to a boil. Whisking constantly, reduce heat and simmer until sauce thickens.

TOFU *MEATBALLS (MEATLESS) (VEGETARIAN)

Steps:

• 1. Saute the onion, carrot, pepper, garlic and mushrooms in oil until tender, for about 10 minutes.
• 2. In a large bowl, lightly beat the eggs, then add, walnuts, parsley,basil, mustard,olive oil, soy sauce,salt,pepper.
• 3. Crumble the pressed tofu with your hands. Add it to the bowl w/the sauteed vegetables. Mix well.
• 4. Add bread crums ( I sometimes add left over rice also)Mix well
• 5. Lightly oil your hands.Form into 2 inch balls and place on well oiled cookie sheet (they will stick if you dont add the oil)
• 6. Bake at 350* for 25 to 30 minutes turning once so they arent flat on one side.
• 7. Add *cooked meatlessballs to your favorite sauce or gravy and serve over rice or pasta. If serving with a gravy it's great with an onion gravy. If you add sour-cream it's like having Swedish Meatballs.

SPAGHETTI & TOFU " MEATBALLS "

Steps:

• Saute the onion, carrot, pepper, garlic and dried herbs in oil until tender, for about 10 minutes.
• In a large bowl, lightly beat the eggs, then add bread crumbs, walnuts, parsley, mustard, sesame oil, and soy sauce.
• Crumble the pressed tofu with your hands, and add it to the bowl, along with the sauteed vegetables.
• Mix well.
• Form into 1 1/2 inch balls and place on an oiled baking sheet.
• Bake in the oven at 350 degrees for about 20-30 minutes, or until crisp and brown on the outside.
• Add cooked "meat" balls to your favorite tomato sauce and serve over your favorite pasta.

ITALIAN TOFU MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
• Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
• Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
• Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.

VEGAN MEATBALLS

Steps:

• Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
• Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
• Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
• Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
• Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.