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.
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,
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.
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
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
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
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