Tofu Meatballs
We’ve been making back-to-back batches of these to have on hand to add to soups, salads, pastas etc. The seasoning can be adjusted to your preference or to the main dish. For Christmas we used them as the vegan main with poultry seasoning. They are light and airy. Typically we get 25ish balls out of one batch.
1 Package of firm tofu (I like firm tofu in water personally as the balls are less dense as a result)
1 Cup of Panko
2 Vegan Egg replacers (I use Bob Mills)
1 tsp salt
2-3 tsps of other seasonings (typically mix of garlic powder, onion powder, thyme, sage)
Mix in food processor until smooth-ish.
Place balls (25ish) on cookie sheet for 25 minutes at 425 degrees
I have played around with other add-ins and they’ve turned out well (like crushed pineapple!)