These vegan tofu balls are a delicious plant-based alternative to classic meatballs.
They are baked in the oven, making them slightly crispy on the outside and juicy on the inside.
Served in an aromatic tomato sauce, this Mediterranean dish is quick to prepare and impresses both vegans and non-vegans. Perfect for a simple lunch or dinner.
Ingredients (for approx. 4–6 servings)
For the Tofu Balls
600 g smoked tofu
8 tbsp flour
1 tbsp water
2 onions
2 cloves garlic
1 tsp paprika powder
½ tsp dried oregano
½ tsp black pepper
1 tsp soy sauce
3 tbsp tomato paste
1 tsp mustard
1 pinch salt
For the Tomato Sauce
1 onion
2 cans chopped tomatoes
1 tsp oregano
½ tsp black pepper
½ tsp paprika powder
salt to taste
1–2 tbsp olive oil
Optional for serving:
fresh parsley or basil
Preparation
1. Prepare the tofu mixture
Crumble the smoked tofu into a large bowl.
Finely dice the onions and press the garlic.
Add both to the tofu.
Add flour, tomato paste, soy sauce, mustard, water, paprika powder, oregano, pepper, and a little salt.
Mix everything well and knead with your hands until a moldable mass is formed.
2. Bake the tofu balls
Preheat the oven to 200 °C (convection).
Form small balls from the mixture and place them on a baking sheet lined with parchment paper.
Bake the balls for about 18–20 minutes until lightly browned.
3. Cook the tomato sauce
While the balls are in the oven, prepare the sauce.
Finely dice the onion and sauté it in a cocotte or pan with olive oil for 2–3 minutes until translucent.
Add the chopped tomatoes and season with oregano, paprika powder, pepper, and salt.
Let the sauce simmer gently for about 10–15 minutes for the flavors to develop.
4. Add balls to the sauce
Carefully add the cooked tofu balls to the tomato sauce and let them steep for another 5 minutes.
This allows them to absorb the flavor of the sauce.
Serving Suggestions
The tofu balls pair wonderfully with:
- Rice
- Pasta
- Baguette or Ciabatta
- Couscous
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