Cheesy tofu meatballs
These cheesy tofu meatballs are super quick and easy to prepare, and so full of flavour!
Is there anything better than a plate of spaghetti and meatballs? With plenty of rich tomato sauce, and some garlic bread on the side. It’s one of those dinners that’s simple, but oh-so-satisfying.
Luckily, we vegetarians can enjoy meatballs too! These baked tofu meatballs couldn’t be easier to make, and they’re packed with cheesy flavour. I promise, even tofu sceptics will enjoy this one!
Vegetarian meatballs
I’m never sure whether ‘meatballs’ is the right word when you’re talking about the vegetarian version – but ‘vegetarian balls’ just sounds indecent, so vegetarian meatballs it is. If Wikipedia says I can use the word for a meatless version, that’s good enough for me.
Most vegetarian meatballs seem to be made from beans or lentils, but as much as I love lentil meatballs, sometimes I fancy something a bit ‘meatier’. These tofu meatballs are a great alternative to meat!
Tofu meatballs
These veggie meatballs are so quick to make. Start by blitzing up some tofu with a slice of bread, and a few sprigs of fresh basil for flavour.
Technically, you should press your tofu first to get rid of any excess moisture, but I’ll admit I’m often a bit lax on the pressing. I always used to cut my tofu into thin slices and press it under some heavy pans for a good half hour, sandwiched between some clean tea towels… but these days, all I can be bothered to do is cut the block in half and squeeze it in my hands between some sheets of kitchen paper.
Honestly, I’ve never found that pressing tofu makes an enormous difference to the end result. As I detailed in my ‘how to cook tofu‘ blog post, pressed tofu is slightly better when you directly compare it to unpressed tofu – but 99% of the time, you just need to make sure your tofu isn’t swimming with excess water. Just give it a good squeeze for a few seconds and you’ll be fine.
Don’t you just love it when I give you an excuse to be lazy?
Next, just add some grated cheddar cheese (use the mature stuff for more flavour!), and an egg to bind. I like a pinch of garlic granules too! Blitz once more, and that’s your tofu meatball mixture done – it really is quick and easy!
Baked meatballs
Another fab thing about these meatballs is that they’re baked rather than fried – so not only are they on the healthier side (look away from all that cheese for one sec…), they’re also totally hands-off while they’re cooking.
Just roll the mixture into balls, spread them out on a well-oiled baking tray, and stick them in the oven for half an hour while you concentrate on your pasta and sauce. When they come out, they’ll be nice and crispy around the edges – as the cheese crisps up, it gives these meatballs heaps of flavour! Crispy cheese is heaven.
Rich tomato sauce
Of course, no meatballs are complete without a rich tomato sauce to serve them in.
I’ll be honest – I totally cheated this time. I used a shop-bought tomato sauce. Don’t take away my food blogging licence*!
Of course, you can make homemade tomato sauce if you prefer – I just wanted to focus my recipe on the meatballs themselves. Whichever route you take, you’ll end up with a tasty, satisfying dinner.
(*We don’t really have licences, just in case anyone was confused.)
Cheesy meatballs
You may notice that I resisted adding any additional cheese on top of my meatballs and tomato sauce. This is pretty unheard of for me – usually I think pasta only exists to be smothered with a layer of melty cheese.
But actually, the tofu meatballs themselves are nice and cheesy, so they do fine without any extra cheese sprinkled on top. And if even I think that, it must be true.
The cheese helps to give these meatballs their gorgeous taste (there’s no denying that tofu doesn’t have much of a flavour on its own), and they contribute to the crispy coating which makes them all the more satisfying to bite into.
Have I convinced you that these tofu meatballs are worth a try? If you’re looking for a recipe to convert a tofu hater, this is definitely one to try!
Cheesy tofu meatballs
Ingredients
- 400 g (~14oz) firm tofu, drained
- 35 g bread (1 medium slice)
- Few sprigs fresh basil
- Salt
- Black pepper
- 1/2 tsp garlic granules
- 100 g mature cheddar cheese, grated (~ 1 cup when grated)
- 1 egg
- To serve: pasta and tomato sauce
Instructions
- Press the tofu between two clean tea towels (or two double sheets of kitchen paper), to remove any excess liquid, then place in a food processor. Add the bread and fresh basil, along with a good pinch of salt and pepper, and blitz until finely chopped.
- Add the garlic granules, grated cheese and egg, and blitz again until well combined.
- Remove the blades from the food processor (important to make sure you don’t cut yourself!), then use clean hands to shape the mixture into meatballs. The exact number you can make depends on how large you make them – I made 18. Place the meatballs on a lined and greased baking tray, and bake at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until firm and golden brown.
- Serve with your favourite pasta and tomato sauce.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe, meatballs only.
I just tried these and I’m still in awe how delicious they were. I (an omnivore) like tofu and LOVE ball-shaped foods for some reason. These are a great alternative to normal meatballs that ticks all the boxes, so thanks for that! Quite often tofu recipes lack in flavour, I find, but not these. Mine turned out a little dry, which probably is due to the changes I made (pre-frozen and therefore rather dry tofu, dry cheeses like Parmesan, smaller balls – I got 11 out of half of the recipe – but same time in the oven). Will definitely experiment to get that out of the way and then there’s no stopping me using them pretty much everywhere where I would normally use regular meatballs!
Greeting from Germany, Victoria
Amazing! So glad you enjoyed them, thanks so much for the lovely feedback :D
I just made these and they are amazing!! I substituted 1TB bamboo fiber for the bread and used the cheese I had at hand – powdered pecorino. they came out crispy on the outside, juicy on the inside and squishy! I predict that my family will eat a lot of ballshaped things in the future, with different flavors, for example in a curry. Thanks so much for sharing this recipe!!!
Greetings from France☀️
Glad you enjoyed them and made them your own :) They’d be great in a curry too!
These are so super easy! I over processed the other day and made veg “chicken” nuggets.
Great idea!
These are so soft and light in the middle but still hold together well. Very tasty both mixed into the sauce and eaten cold as a snack!
I’ve not tried them cold – great idea :)
These are lovely, so much better than I ever thought tofu could be. I saved some without sauce to snack on the next day and some to freeze. They were just as good next day and after being frozen.
Thanks so much Jane, I’m so glad you enjoyed them! :)
These were sooooo delicious! I made them tonight, and my husband (a meateater who dislikes meatballs) ate a ton.
Do you have suggestions on what to substitute the bread for to make the recipe glutenfree?
Thank you! Haha I’m so happy your husband enjoyed them even if he’s not a meatball lover! I guess you could just use g-f bread if you have some, or maybe try a spoonful of oats or something instead? Or just skip it altogether, but they might not hold together as well, and might end up a bit softer :)
We really enjoyed the meatballs! I left the fan mode on when cooking them (by accident), so the exterior became a bit crunchy on the outside, while the inside remained soft.
As flexitarians, we still miss the meaty flavour… yet it is an extraordinary dish with tofu. I would say this is my favourite meal involving tofu.
Thanks, Bescanó, for bringing another delicious vegetarian alternative.
Thank you so much! Lovely feedback :)
Tried these last night… remarkably easy to make and cooked really well (I don’t have a food processor so I got my hands in there to grind it up and it all worked well! :-))
The pic had me salivating so I knew I wanted to try out the recipe soon… the texture of the tofu balls in the pasta sauce was amazing… yum! I’ll make these again. Thanks for the recipe.
Yay! Thanks Michael :) Great to know they’re easy enough to make without a food processor too!
yeah… to be honest, it was more fun squishing it with my fingers… haha… like making mud pies or something 😜 but with a more delicious result!
Haha I do love getting my hands in occasionally!
Okay. I’m not a tofu fan, I don’t like the texture. However, I will try this. I love spaghetti and meatballs and I don’t really like Quorn’s Swedish style meatballs. I’ll get the tofu on Wednesday. Thank you.
Let me know how you like them! Fingers crossed :)
I’m getting into using tofu regularly these days, I like adding it to veggie curries and so on, I’m totally up for trying this! Though probably not with pasta, I think I’ll try these done at the same time as a tray of veggies roasted in the oven… sound good? I can see ’em now, nestled amongst red pepper, courgette, onion and baby corn, maybe some black olives too. All tossed in a bit of pesto to serve, maybe… Mmm! Thanks for the inspiration, Becca!
Yes! That sounds awesome. Let me know how you get on :)
Wow, I’m not a tofu eater but this looks scrumptious! Thanks for sharing at Creative Thursday last week.
Michelle
Hi – these are GREAT tofu-balls.
I’m not for the giveaway, just to tell you that I love this dish.
Looks good! My next tofu recipe will be: fresh spaghetti with a tomato sauce (blended red peppers, red onion, a little chilli), fresh basil and tofu (fresh tofu cooked in olive oil) with some shaved parmesan on top. Not very exciting but always yummy! Kate Rutherford; [email protected]
I have never actually cooked with tofu before, but these cheesy meatballs look like a delicious way to start!
These meatballs look so good, along with the rest of that meal. I will have to keep my eyes open for these!
I love tofu, usually stir fried – I’d like to try something more imaginative with the silken tofu, maybe a cheesecake :)
I want to try the tofu nuggets
I really like the look of your tofu balls. I need to be more imaginative with my tofu.
Tofu meatballs sound lovely! I love the combination of flavours!
these look really tasty – you don’t know its tofu. that is the secret of all good food. nice job. i hope the give away creates a lot of traffic for you.
mmm i love tofu! seriously one of my favorite foods! that spaghetti looks amazing!
These look super tasty! Nice job!