Tofu Meatballs


May 20, 2016

Classic tofu meatballs mixed with mushrooms. This dish can be utilized as components in vegetarian spaghetti marinara or as meat substitution in many soup recipes.

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 6 Servings


1 pack of firm tofu, drained

1 tbsp. of olive oil or sesame oil

3 oz. of mushrooms (Shiitake, Portobello, Cremini), rinsed and cleaned, stem removed, coarsely chopped

½ small onion, chopped

1 garlic clove, minced

¾ cup of panko breadcrumbs

1 ½ tbsp. of low-sodium soy sauce

1/8 tsp. of ground black pepper

1/16 tsp. of red pepper flakes (optional)


1Preheat oven to 375F.

2Line a large baking sheet with silicone baking liner or parchment paper.

3In a large bowl, mash tofu until smooth or resembles ground beef consistency.

4Add the remaining ingredients. Mix well.

5Shape the tofu mixture into small 1-inch balls.

6Place the tofu meatballs on the baking sheet, and bake for 25- 30 minutes or until golden brown. Turn tofu meatballs in about halfway through baking time.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.

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