Tofu Meatballs in Burst Tomato Sauce

Think of this recipe as a crash course in making tofu meatballs. While most meatless meatballs require lots of chopping, a food processor, or pre-cooked grains, these come together in a flash in just one bowl—and you don’t even need a tofu press to make them. That said, your first step should be to drain your tofu and then pat it dry to avoid excess moisture.

We’ve taken this tofu meatball recipe in an Italian direction, with oregano and lots of garlic (plus a quick-and-easy summer tomato sauce), but don’t let that stop you from coming back to the highly versatile main course year-round. Toss the tofu balls into a long-cooked marinara sauce and serve with toasted golden brown garlic bread for sopping—or change up the spicing entirely and glaze them in a sticky sweet-and-sour sauce to serve with rice. Or, load them up with black pepper and dried sage to roll atop mashed potatoes and blanket in vegetarian gravy for a plant-based riff on a classic comfort food. Form them into smaller, appetizer-sized portions and serve crispy baked meatballs alongside a dipping sauce at a holiday party. Stuff them like falafel into pita or drop them into a grain bowl. We could go on.

It’s important to note that these tofu balls aren’t entirely plant-based; an egg adds necessary holding power. If you’re looking for vegan meatballs, try this version from contributor Chrissy Tracey. Or head this way for more of our best tofu recipes →