Out of all of the vegan meatballs I’ve made, these are by far my favorite. A lot of the other versions I’ve tried never stick together and I don’t love the consistency. But these babies pass the test . . . they stay so firm! They’re so versatile too, just pair them with whatever sauce you’re cooking with and you’re good to go. So far I’ve only made these with udon/soba noodles, Thai Almond Butter Sauce, & greens, but I think these tofu meatballs would be great in a classic spaghetti/meatballs dish, served as an appetizer, or in a meatball sandwich. Enjoy these! *And again, I usually double this recipe and freeze the leftovers or throw them on top of my salads for the week*

Ingredients

-1 package extra firm tofu

-1 Cup gluten free breadcrumbs (doesn’t have to be gf but I prefer it)

-1/4 liquid aminos or tamari

-2 Tablespoons nutritional yeast

-2 Tablespoons tapioca starch (flour)

-1 Tablespoon onion powder

-2 cloves garlic, minced

-1 teaspoon pink himalayan salt

-Pinch of sage, oregano, basil

Directions

-Preheat oven to 350°F. Line a baking sheet with parchment paper & grease with a little bit of oil

-In a food processor, place tofu, liquid aminos, nutritional yeast, tapioca starch, onion powder, garlic, salt, sage, oregano, & basil, & blend until smooth

-Pour blended mixture into a large bowl with the breadcrumbs. Mix well

-Form into desired sized balls & bake for 30 minutes, flipping halfway through

-Serve warm with your favorite sauce

xoxo