Italian Tofu Meatballs
Description
These golden tofu meatballs flavored with Parmesan cheese, fresh herbs, and Worcestershire sauce make for a savory vegetarian main dish.
Ingredients
•
1 (14 ounce) package extra-firm tofu
•
1 onion, chopped
•
1 egg
•
1/2 cup bread crumbs
•
1/2 cup grated Parmesan cheese
•
1 tablespoon Worcestershire sauce
•
1 1/4 teaspoons chopped fresh basil
•
1 1/4 teaspoons chopped fresh marjoram
•
1 1/4 teaspoons chopped fresh rosemary
•
1 1/4 teaspoons chopped fresh oregano
•
1 1/4 teaspoons chopped fresh thyme
•
1 teaspoon red pepper flakes
•
1 teaspoon salt
•
1/2 teaspoon hot sauce
•
1/2 teaspoon minced garlic
•
1/4 cup olive oil
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2
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.
3
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.
4
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.
5
Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.