Baked Tofu Meatballs with Roasted Red Pepper Sauce
Looking for a delicious plant-based dish that will satisfy even the heartiest appetites? These baked tofu meatballs are your answer. Packed with flavor and baked to perfection, they are a fantastic alternative to traditional meatballs. Serve them with a rich roasted red pepper sauce for a meal that's both comforting and healthy.
Ingredients
- 1 block (14 oz) firm tofu, drained and pressed
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup nutritional yeast (optional)
- 1 jar (12 oz) roasted red peppers, drained
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Tofu: In a large bowl, crumble the pressed tofu into small pieces. Add breadcrumbs, parsley, garlic, soy sauce, Italian seasoning, salt, pepper, and nutritional yeast. Mix until combined.
- Form Meatballs: Using your hands, form the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
- Bake: Bake the meatballs for 25-30 minutes, flipping halfway through until they are golden brown and firm.
- Make the Sauce: In a blender, combine roasted red peppers, olive oil, balsamic vinegar, and oregano. Blend until smooth.
- Serve: Drizzle the roasted red pepper sauce over the baked tofu meatballs and enjoy hot with your favorite sides.
Cook’s tips
- Press the tofu for at least 15 minutes to remove excess moisture, which helps the meatballs hold their shape.
- Use your hands to mix the tofu mixture thoroughly, ensuring the breadcrumbs and seasonings are evenly distributed.
- For extra crispiness, lightly spray the meatballs with olive oil before baking.
- Blend the sauce until completely smooth; if you prefer a chunkier texture, pulse it a few times instead.
- Let the meatballs rest for 5 minutes after baking before serving—they'll firm up slightly.
Substitutions
- Use panko breadcrumbs instead of regular breadcrumbs for a lighter, crunchier texture.
- Replace soy sauce with tamari or coconut aminos for a gluten-free option.
- Substitute nutritional yeast with grated Parmesan (if not strictly vegan) or extra breadcrumbs for flavor.
- Swap balsamic vinegar with red wine vinegar or lemon juice for a different tang.
- Use jarred roasted bell peppers if roasted red peppers are unavailable.
Storage & reheating
Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat meatballs in a 350°F oven for 10-15 minutes, and warm the sauce on the stovetop or in the microwave.
FAQ
Do I need to press the tofu?
Yes, pressing the tofu is essential to remove excess water. This helps the meatballs bind and prevents them from falling apart. Use a tofu press or wrap the block in a clean towel and place a heavy pan on top for 15-20 minutes.
Can I make these gluten-free?
Absolutely! Use gluten-free breadcrumbs and tamari or coconut aminos instead of soy sauce. The rest of the ingredients are naturally gluten-free.
Can I freeze the meatballs?
Yes, baked meatballs freeze well. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They'll keep for up to 3 months. Reheat directly from frozen in a 375°F oven for about 20 minutes.
How do I make the sauce ahead of time?
The roasted red pepper sauce can be made up to 3 days in advance. Store it in an airtight container in the fridge, and give it a quick stir before serving.
