Tofu Pecorino Meatballs

This is one of my go-to bases for a weeknight dinner. I love tofu as a vehicle for meatballs because of its mild flavor and when paired with some egg and breadcrumbs, holds together really well. For this Italian version, I mix the tofu with grated pecorino or Parmesan (I have also made with vegan ricotta which is great), eggs, breadcrumbs and parsley then form into balls and bake. I love that I don’t have to precook any of the ingredients and it comes together in one bowl - a weeknight necessity.

For family dinner, I par bake them for 15 minutes, flip and then finish them for another 15 minutes prior to serving.

Vegetarian Tofu and Pecorino Meatballs

Makes about 21 meatballs

Ingredients:

1 package of organic extra firm tofu, crumbled with excess liquid squeezed out

¼ cup grated Pecorino Romano cheese (can also use grated Parmesan)

2 tbsp nutritional yeast

½ cup Italian panko breadcrumbs

2 organic eggs

1 clove of garlic, grated

¼ tsp salt

Freshly ground pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the crumbled tofu, grated Pecorino Romano, nutritional yeast, panko breadcrumbs, eggs, grated garlic, salt, and freshly ground pepper. Mix until all ingredients are well combined.

3. Using a cookie scoop, portion out the mixture and roll it into balls. You should be able to make approximately 21 balls.

4. Heat 2 tbsp of olive oil in a pan and bring to medium heat. Add the tofu balls and cook on each side for roughly 2-3 minutes, until golden brown. Once cooked, arrange on a parchment lined baking sheet and bake for an additional 10-15 minutes until golden brown. Alternatively, cook for 10 minutes in the oven, flip and cook for an additional 15 minutes. When I prep this in the afternoon I do the first cooking method and finish in the oven prior to serving.

5. We serve on sourdough with marinara and organic cheese for subs or with marinara on the side for dipping.