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Herby Tofu Meatballs

These tofu meatballs are proof that plant-based comfort food doesn't need to be complicated. A block of tofu, a handful of pantry herbs and a good squeeze with your hands is all it takes to get that proper bite and hold - crisp on the outside, herby and satisfying in the middle. Great on their own, tossed through pasta, added into macro bowls, or dropped into your favourite sauce.

Prep

15m

Cook

30m

Total

45m

homepage-image

Herby Tofu Meatballs

These tofu meatballs are proof that plant-based comfort food doesn't need to be complicated. A block of tofu, a handful of pantry herbs and a good squeeze with your hands is all it takes to get that proper bite and hold - crisp on the outside, herby and satisfying in the middle. Great on their own, tossed through pasta, added into macro bowls, or dropped into your favourite sauce.

Prep

15m

Cook

30m

Total

45m

Ingredients

Method

Nutrition

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Step 1

Add the tofu, breadcrumbs (or chickpea flour), nutritional yeast, tomato paste, 2 tbsp extra virgin olive oil, rosemary, thyme, oregano, garlic powder, onion powder, cumin and basil to a food processor. Season with salt and pepper. Blend until it comes together into a coarse paste; it should hold together when pressed without being completely smooth.

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For

20

M

I

450

g

Extra firm tofu, drained

40

g

Golden breadcrumbs, or chickpea flour for a gluten-free option - see note

10

g

Nutritional yeast

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Per Serving

Calories

56kcal

Fat

3.2g

Carbs

2.2g

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Notes

🌱 Plant Points: 4.25
🌾 For a gluten-free option use chickpea flour in place of the breadcrumbs
💡 Nutritional values are approximate and calculated per serving

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