These tofu meatballs are a vegetarian meatball recipe I’ve been making for years – soft on the inside, golden on the outside, and slathered in a creamy garlic harissa tomato sauce. Although I haven’t eaten meat for many years now, I’m still a foodie. Usually when this happens, I recreate the dish without the meat and I’m happy. Sometimes, I work on an idea for years until I finally think I have it. In this case, hankering for meatballs was smothering in tomato sauce.
My first attempt is included. This nut-based meatballs And while I absolutely adore this recipe, it is a little on the heavy side. And so, when I saw this Tofu Meatballs recipe on Bon Appetit’s website, I knew it was time to try something a little different. These tofu meatballs are now my go-to for many meals and I hope you enjoy them too.
How to get the best tofu meatball texture
The main reason for venturing beyond my previous meatball recipe came down to texture – I wanted something a little lighter.
These meatballs come together quickly and have the perfect texture for me. For this recipe, I use firm or extra-firm tofu. Using this firmness allows the meatballs to hold themselves, the moisture retains a soft firmness and prevents them from feeling dry.
What makes these vegetarian meatballs so delicious?
The biggest thing I think about when I’m making a recipe for a meat-based dish is where I want to create the ingredients. For me it’s often ummy and the pursuit of prosperity. For meatballs, I’m looking for a slightly fatty base with a sweet finish. And luckily, there are a few ways to help achieve these vibes.
In the meatballs, I use nutritional yeast and donjang. This Korean Ground Soybean Paste is a must when I’m making something that’s meant to be a meat substitute:The process of making donjang It offers a rich, wonderfully nutty and umami flavor. Although both are made from soybeans, doenjang has a different profile compared to miso. However, I substitute red or mild-white miso in a pinch.
Beyond flavor, I lean on oil to provide a little richness. The key here is to not let the meatballs dry out while baking. Brushing oil on the meatballs will help keep the outside from feeling overly mushy.
How to make Harissa Tomato Soup
The tomato sauce for this recipe is one of my go-to base sauce recipes with a little more garlic up front and then dressed up a bit with the help of harissa paste.
The spices and chili peppers in this heat-forward North African chili paste are nice and easy additions to the base tomato sauce. There are several brands of harissa on the market, each with a different temperature. Make sure you know the temperature and your temperature tolerance before adding the amount to the soup. And, if you’re still unsure, start with a small amount and add or taste until you’re satisfied.
Cook the soup
Finally, in the instructions I mention cooking the sauce to your desired marinara consistency. I prefer my soup on the thicker side, cooking it a bit longer than is usually called for in traditional recipes.
Cooking the pot means cooking the tomatoes and reducing the water content. I like to keep the tomato soup on high heat, stirring occasionally. Once the sauce is thick and no longer watery, it is ready. This is the best time to add sugar. Canned tomatoes are harvested when they are already ripe, which means that as the tomatoes ripen, the sweetness increases, making the tomato a little more acidic than sweet. A couple of teaspoons of sugar can go a long way to round out the flavor of your soup.
Questions to be asked
Can you make meatballs without egg tofu?
Yes! I like to use eggs to add richness and as a binder. However, a couple of tablespoons of ground flaxseed is a good alternative.
What can I replace Doenjang with?
Doenjang, a Korean breaded soy paste, lends a deep and delicious umami flavor to the whole meatballs that you can get the same way using miso – redder than you can get.
Can tofu meatballs be frozen?
The meatballs can be frozen but the texture will change slightly as it pulls some of the moisture from the tofu. Thaw the meatballs before using.
What are tofu meatballs served with?
Use these meatballs wherever you see used meatballs – pasta, sub sandwiches, cereal bowls. There are so many options! I also really enjoy it in meatballs. This soup.
Are Tofu Meatballs Vegan?
Although the basic recipe is not vegan, you can easily replace the eggs with ground flax as mentioned above.
What other ways can I use leftover harissa paste?
I like these very much harissa roasted potatoes, Harissa Tomato Salad, And this Harissa Acorn Squash.
Harissa tomato sauce
- 3 A spoonful of soup olive oil
- 6 White garlic cloves (crushed)
- 1 Tea spoon Kosher salt
- 1 28-oz can (794 G) Crushed tomatoes
- 1 A spoonful of soup Sugar
- 1 for 2 A spoonful of soup Harissa (see note)
Tofu meatballs
- 10 oz Hard or extra-hard tofu
- 2 Big eggs
- ¾ Cups (64 G) Panko
- 3 White garlic cloves (crushed)
- 3 A spoonful of soup (45 G) Dongjang
- 1 A spoonful of soup Nutritional yeast
- ½ Tea spoon Kosher salt
- 2 A spoonful of soup olive oil (to bake)
- Garlic bread (to serve)
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To prepare the soup: Heat a pot on medium heat and add olive oil, then garlic cloves. Cook until brown, then immediately add the crushed tomatoes with salt. Turn the heat to medium-low and continue to cook until the sauce thickens to the consistency of your preferred marinara, mine is about 20 minutes for a slightly thicker sauce. Mix sugar and harissa. If you like the taste and texture, remove from heat.
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To make meatballsPreheat oven to 400˚F. Drain but do not press the tofu. Using your hands, break the tofu into a medium bowl so there are no pieces of tofu larger than the size of a pea. Add the eggs and mix until the eggs are mixed with the tofu. Toss in panko with minced garlic, donjang, nutritional yeast, and salt. Using the back of a spoon, mash any large chunks of tofu until well combined.
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Grab a sheet pan and drizzle with 2 tablespoons of olive oil and place in a preheated oven while you shape the meatballs.
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Scoop out the mixture into roughly the size of a ping-pong ball and roll into a ball. Place on the plate and repeat with the remaining tofu mixture. After making all the meatballs, remove the preheated tray from the oven. Place the meatballs on the plate, then rub the meatballs with olive oil.
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Bake the meatballs for 15 minutes, then remove from the oven, brush the edges with the remaining oil and return to the oven. Cook for another 10 minutes until the meatballs are browned and have a crispy exterior.
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To serve: Divide the meatballs with the garlic bread among four bowls and top with the sauce.
Vegan The egg gives the meatballs binding and a bit of richness. However, a couple of tablespoons of ground flaxseed is a good alternative.
Storage: I started baking meatballs for weekly meals and even recently took them camping to use for a few meals. They will store beautifully in the refrigerator for about a week. I haven’t tried freezing them but I think it will work, although I feel like the shape will change. If you’ve ever frozen tofu, you’ll know the difference and I have a feeling it might be! Next time I make a batch I’ll try and add a note – I’m still eating them when I get the chance!
Recipe modified. This version of Bon Appetit.