Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
16 meatballs
Ingredients
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.
Cook’s Note
The ratio of Italian herbs should be equal to each other and everything should be chopped very small so it mixes together better. Use dried herbs if you prefer.
Substitute soy sauce for the Worcestershire sauce if desired.
The hot sauce can be any brand you like (Frank's Red Hot(R), Tabasco(R), or Cholula(R)).
Substitute garlic powder for the fresh garlic if desired.
Nutrition Facts (per serving)
339
Calories
23g
Fat
19g
Carbs
16g
Protein
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