This post may contain affiliate links.Please read our disclosure policy.These easy Tofu meatballs are officially in my regular rotation! Crispy on the outside, tender in the middle, and packed with savory flavor – nothing like the sad, crumbly tofu balls you might be picturing.

Searing them first and finishing in the oven is the trick that makes them actually hold together! Love tofu recipes as much as I do!? You need to try our 5 Different Tofu Pasta Sauces, as well as our Tofu Ground “Beef” and our Ground Tofu Stir Fry! Seriously the best vegan tofu meatballs! I’ve posted more tofu recipes on this blog than I can count at this point (genuinely obsessed, no shame), but these tofu meatballs are one I get asked about the most in my inbox.Turns out a LOT of you want a meatless meatball that isn’t mushy or bland, so here we are.These have easily become on of my favorite quick weeknight dinner! Why You’ll Love This: Freezer-friendly – make a double batch and stash some for later.

No egg needed – tomato paste and breadcrumbs do all the binding work.Big savory flavor – nutritional yeast and tomato paste give these serious umami depth.Sear then bake – you get a golden crust AND a fully cooked center, no dry edges.

Simple ingredients needed The ingredients for this vegan meatball recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitution

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