Vegan Gluten Free Italian Tofu Meatballs in Marinara
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Learn more →Ingredients
4 servings
For the meatballs
- 1 block (14 oz) extra-firm tofu
- ½ cup gluten free breadcrumbs
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¼ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the marinara
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup fresh basil leaves, torn (optional)
- 2 tbsp grated parmesan cheese (optional)Chef's tipChoose a grated-style vegan parmesan and use the same amount.
Instructions
- 1
Wrap the pressed tofu block in a clean kitchen towel or several layers of paper towels and squeeze firmly over the sink, then press under a heavy skillet for 10 minutes, until as much moisture as possible has been removed. Crumble the dried tofu into a large mixing bowl into pieces no larger than a pea.
- 2
Add the gluten free breadcrumbs, beaten eggs, Parmesan, minced garlic (for the meatballs), dried oregano, dried basil, red pepper flakes if using, salt, and black pepper to the bowl with the crumbled tofu. Mix with your hands or a fork until the mixture holds together when pressed — it should feel firm and slightly tacky, not wet or crumbly.
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