Ingredients
- 1 package (16 ounces) super firm tofu
- 1 cup panko breadcrumbs
- 2 vegan egg replacers
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 tablespoon vegan butter
- 1 ½ teaspoons Better Than Bouillon
- 1 tablespoon Gravy Master
- 3 tablespoons cornstarch
- 1 ½ cups water
Instructions
- Preheat oven to 425°F (216°C).
- In a food processor, add tofu, breadcrumbs, vegan egg replacers, salt, garlic powder, onion powder, parsley, thyme, and oregano. Pulse until well combined and the mixture can form a ball. Add 1–2 tablespoons of water if needed to help it combine.
- Scoop about 1 heaping tablespoon of the mixture and roll into balls. Repeat until all meatballs are formed.
- Place meatballs on a baking sheet. Optionally spray with oil. Bake for 25 minutes.
- Meanwhile, in a small saucepan, melt vegan butter over medium-low heat. Add Better Than Bouillon and Gravy Master.
- Add cornstarch and stir to form a paste-like consistency. Slowly add in the water about ¼ cup at a time, whisking continuously to avoid lumps.
- Cook the gravy for 2–3 more minutes until thickened. Adjust seasonings if desired.
- Once meatballs are baked, toss them in the gravy or drizzle gravy over the top. Garnish with fresh herbs and black pepper, if desired.
Notes
- For extra flavor, add nutritional yeast or smoked paprika to the meatball mixture.
- You can make the gravy ahead of time and reheat when ready to serve.
- These meatballs pair well with mashed potatoes or roasted vegetables.
- Freeze leftovers for up to 2 months and reheat in the oven or skillet.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 203
- Sugar: 1g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg
