Italian Tofu Meatballs – a delicious recipe with extra firm, ricotta cheese, garlic, egg, parmesan cheese, whole wheat italian breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350.
2
Drain tofu well and cut into several large cubes. Put the tofu into food processor with garlic cloves and grind until combined. Put tofu mixture into a bowl and mix with the ricotta, egg, parmesan (if using) and gradually add breadcrumbs until you get a workable consistencey- you may need less or more. Mix thoroughly and add salt (about 1/2 teaspoons or so) and fresh pepper. Form balls out of the mixture (about 1.5 inches) making sure they are held together well and roll in the remaining breadcrumbs (if you need more breadcrumbs just use more).
3
Grease a baking sheet and place the tofu balls on the sheet. Bake for 35-45 minutes, until form, carefully turning halfway through.
4
Serve as is, with tomato sauce, pesto or my favorite -- over spaghetti.
353
kcal
Calories
9
g
Fat
51
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb extra firm tofu, 1/2 cup part-skim ricotta cheese, 4 garlic cloves, 1 egg, and more.
Yes, Italian Tofu Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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