Tofu Meatballs

Ingredients

• 1 tbs ground flaxseed
• 2½ tbs water
• 1 tbs oil
• ½ onion, finely diced
• 2 cloves garlic, crushed
• ½ C walnuts
• 14 oz firm tofu
• 1 C breadcrumbs
• 1 tbs corn starch
• 2 tbs vegan Worcestershire sauce
• 1 tsp salt
• ½ tsp pepper
• 1 tsp dried Italian herbs
• 1 tbs nutritional yeast

Directions

1. Prepare the flax egg by mixing the ground flaxseed and water together, stir until well combined, and set aside.
2. Heat the oil and sauté the diced onion until soft and translucent. Add the garlic and continue to cook for another 2 minutes. Remove and allow to cool.
3. Place the walnuts into a food processor and grind to a powder.
4. Press the tofu to remove excess water, the break the tofu into small pieces with your hands (see notes below)
5. Add the remaining ingredients along with the flax egg and cooked onion. Mix until well combined.
6. Preheat the oven to 350°F
7. Using your hands, shape 1-2 tbs of mixture into balls and place on a baking tray lined with baking paper. Repeat until all mixture has been used.
8. Lightly spray the meatballs with cooking oil and bake for 25-30 minutes until golden and slightly firm to touch, turning the meatballs half way through cooking
9. Serve hot with your favorite pasta and pasta sauce or enjoy with a side of vegan BBQ sauce

Chef's Notes

• This is a vegan recipe and makes approximately 28 meatballs
• Tofu meatballs are cooked when they're slightly firm when lightly pressed
• These are great tossed in marinara sauce with your favorite pasta
• You can remove excess water from the tofu by placing it on an inclined surface, cover with a plate, and weight with a pound of dried beans or by squeezing the tofu between paper towels
• Crumble the tofu into small pieces that resemble ground meat or breadcrumbs
• The meatballs can be pan-fried in a little oil for a crispier outer crust