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Tofu Meatballs

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 Time: 20 mins
Cook Time: 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)


Preheat oven to 375F. Line a large baking sheet with silicone baking liner or parchment paper. In a large bowl, mash tofu until smooth or resembles ground beef consistency. Add the remaining ingredients. Mix well. Shape the tofu mixture into small 1-inch balls. Place 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.
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*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.