Tofu Walnut Meat Balls - Vegan Recipe


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This delicious vegan Tofu Walnut Meat Balls' recipe and photos are from Helen Fried of Hillsboro, Oregon. Recipe was slightly adapted from the cookbook, 7 Secrets Cookbook by Neva and Jim Brackett.

These Vegan Tofu Walnut Balls are good cold, served with Tomato Sauce, or Gravy. We had our granddaughter’s wedding reception in our yard, and she requested we serve these meat balls. We served them cold as finger food. At the reception, one of her friends said, "I thought you grandparents were vegetarians and these meat balls are not vegetarian." To which Jenny replied, "you can be sure since grandma made them they are Vegan!'" 

Our daughter’s family is taking us on a hike for Father’s Day and she is fixing a lunch to take along. She said, “Mother, you can bring those good walnut balls you make.”  I doubled the recipe and will be taking them along – cold and as finger food.

Tofu Walnut Meat Balls

Check out the Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
 



Tofu Walnut Meat Balls - Vegan Recipe

Recipe Type: Vegan Recipe, Tofu
Yields: 80 meatballs
Prep time: 30 min
Cook time: 30 min


Ingredients:

1/2 cup finely-diced onion (or 1/4 cup dried onion flakes)
4 cups soft bread crumbs (about 7 slices of bread)
1-1/2 cups finely-chopped walnuts
1 cup quick-cooking oats
1 teaspoon crushed dried sage
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Vege-Sal (Spike Brand Gourmet Natural Seasoning)
1 teaspoon minced dried
basil leaves
1 tablespoon McKay’s Chicken Seasoning (Vegan Special, McKay’s chicken style instant broth and seasoning)
16-ounces brick tofu, diced
1 cup water
1/4 cup Bragg Liquid Aminos (better than soy sauce)*

* Natural soy sauce alternative.


Preparation:

Preheat oven to 350 degrees F. Lightly oil a large baking pan.

In a non-stick or slightly-oiled frying pan, sauté the onions until they being to soften but not turn color. Remove from heat and set aside.

In a blender or food processor, process the bread slices until they are soft bread crumbs. Place the onions, bread crumbs, walnuts, oats, sage, garlic powder, onion powder, Vege-Sal, basil, and McKay's Chicken Seasoning in a large mixing bowl; mix together and set aside.

In the blender, slowly blend together the diced tofu, water, and Bragg Liquid Aminos. Add additional small amounts of water if necessary. Add the prepared bread crumb mixture, mixing well. Note: The mixture will be quite moist. Using a #70 scoop, form the mixture into small balls and place on the prepared baking pan.

Bake 30 minutes or until golden brown on top and bottom. Turn balls over after 15 minutes then continue baking an additional 15 minutes. Remove from oven and serve.

These “meatballs” freeze nicely. The recipe can easily be cut in half, but I make a large batch to freeze.

Makes 20 servings at 4 balls per serving. I like the large recipe to have some for freezing.




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