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Tofu neatballs

Tofu neatballs


1lb extra firm tofu, crumbled

2 tbsp soy sauce

1 tsp mirin

3 cloves garlic, minced

3/4 cup whole grain bread crumbs

1/3 cup freshly grated Parmesan cheese

1/4 cup chopped, fresh sage

1 tsp dried oregano

1 tsp basil

2 eggs, lightly beaten

2 tbsp flax seeds, ground

6 tbsp water

2 tbsp olive oil


In a bowl, mix together tofu, soy sauce, mirin and garlic; let stand for 5 minutes.

Stir in bread crumbs, cheese, sage, oregano, basil and eggs.

Add water to ground flax. Wait 2 minutes. Add to mixture.

Shape heaping tablespoons into tightly packed balls.

Bake in preheated 350 degree oven for 10 minutes. Use cookie sheet lined with parchment paper. For crispy texture follow step 6.

In a large skillet, heat oil over a medium-high heat; brown balls on all sides, about ten minutes.

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