Makes 12 to 16 balls
These tofu balls are savory, crisp, and my favorite weeknight meal. Golden brown from the flour coating, tender and slightly chewy inside. They taste like tofu balls, which is its own delicious thing. They’re not trying to be traditional meatballs, these have their own flavor, their own texture. The bits of raw onion poking through are part of the charm, and somehow — somehow — the peanut butter and soy sauce come together to taste unmistakably Italian. Vegan magic. Don’t question it, just eat them.
This is a great recipe, the one that got me cooking in the first place. I went vegetarian as a teenager in 1989, and the first vegan cookbook my mom got me was Louise Hagler’s Tofu Cookery. My family had never really cooked together before, but suddenly we were making Tofu Balls and Spaghetti, and having a blast.
The recipe uses simple ingredients that are pantry friendly. Nutritional yeast and a pinch of dried spices are the Moskowitz family additions. Optional but recommended.
It’s been over 35 years since we formed that first tofu ball, and my mom, sister and I still make them. Some things never change. Serve them over spaghetti with Mom’s Marinara (pictured). That’s the classic, that’s the plate.
Tips for the best tofu balls
Use extra firm tofu and skip the tofu press. No need to press — the breadcrumbs handle any excess liquid. Just drain the block and mash it directly into the bowl.
Get the onion very finely chopped. Big chunks will make the balls fall apart and give you a raw-onion bite that’s too much. Mince it small, or pulse it in a food processor if you’re feeling fancy. Make sure it’s pea-sized or smaller.
If your kitchen is warm, chill the tofu mixture before forming. Place the mixture in the fridge for 20 or 30 minutes. This gets you rounder, firmer balls, too. It’s not necessary, but a nice thing to do if you have the time.
Mash the tofu with your hands, not a food processor. You want a texture like ricotta, some small crumbles, some bigger bits, not a smooth paste. Food processors make gloopy balls.
photos by Hannah Kaminsky
Tofu Balls FAQ
What kind of breadcrumbs should I use? Storebought breadcrumbs (Italian or regular) are ideal — just check the label to make sure they’re vegan. For panko, pulse them a little finer before using. If you’re using homemade make sure they are very very dry and fine or the balls won’t be as firm.
Can I make these vegan tofu balls gluten-free? You can! Swap out the breadcrumbs for gluten-free ones. I like gluten-free panko bread crumbs pulsed a bit finer in the food processor before adding. Swap the all-purpose flour for a gluten-free flour blend, and add an extra tablespoon or two of breadcrumbs if they feel loose when forming.
Can I bake them instead of frying? Yep. Place on a lined baking sheet, spray with oil, and bake at 375°F for about 30 minutes, flipping halfway through. They won’t get as golden brown and crispy as the pan-fried version but they’re still really good.
Can I air fry them? Yes. Lightly spray the floured balls with olive oil and air fry at 375°F for about 15 minutes, shaking the basket or flipping halfway through. Watch the cooking time — air fryers vary, and you’re looking for a golden brown crust on all sides.
Can I freeze them? Yes, they freeze well for up to 3 months. Freeze them on a baking sheet first so they don’t stick together, then transfer to a bag. Thaw and pan-fry, or reheat in the oven.
Are these good for meal prep? Really good. Make a double batch, fry them all, and stash them in the fridge for up to 4 days. Reheat in a pan or oven for best texture. They’re great over pasta, in sandwiches, or cold with mustard (try it).
Do I need to press the tofu? Nope. Just drain it. The breadcrumbs handle the excess moisture.
How did I end up here? You were searching for tofu balls, a vegan tofu meatballs recipe, or just trying to figure out what to do with a block of tofu and a can of marinara. Either way, welcome. These have been in my family for 35 years.
Tofu Balls
Notes
Ingredients
- 14 oz extra firm tofu drained
- 1 small onion very finely chopped
- 3 tablespoons soy sauce
- 3 tablespoons smooth natural peanut butter
- 1/2 cup breadcrumbs
- 2 tablespoons nutritional yeast optional, but the Moskowitz way
- A pinch 1/4 teaspoon each dried oregano, basil, and thyme
- 1/3 cup all-purpose flour for rolling
- Olive oil for pan-frying
Instructions
- In a medium mixing bowl, use your hands to mash the extra firm tofu until it resembles ricotta — some small crumbles, some bigger bits, no smooth paste.
- Add the onion, soy sauce, peanut butter, breadcrumbs, nutritional yeast if using, and the dried herbs. Mix with your hands until everything holds together firmly. If the mixture feels loose, add more breadcrumbs a tablespoon at a time until it forms easily into balls. (see note about optional refrigeration time for firmer balls)
- Pour the flour into a wide shallow bowl or rimmed plate. Roll the mixture into 1 1/2-inch balls (about golf ball sized). Roll each ball in the flour to coat.
- Preheat a large skillet (cast iron, preferably) over medium heat. Pour in a thin layer of olive oil. Drop a little flour in — if it bubbles quickly, the oil is ready.
- Add the balls one by one, rolling them in the pan to coat them in oil. Fry for about 10 minutes total, turning frequently, until golden brown on all sides. Do it in two batches if your pan isn’t big enough to avoid crowding.
I made this for the first time tonight. Scanning the ingredients list, I was doubtful, but they taste AMAZING! However, mine ended up a little… mushy? They were nice and crispy on the outside, especially where they had cooked longest, but they fell apart very easily. Any way to firm them up a little?
I’d add some breadcrumbs if they’re too mushy, but the recipe is a bit mushy.
[…] Tofu Balls from the Post Punk Kitchen. […]
what kind of sauce do you usually serve with this?
[…] I can’t take all of the credit for this one, it was adapted from Post Punk Kitchen which was originally adapted from somewhere […]
I make this recipe frequently, however, instead of bread crumbs, I substitute whatever gluten-free crackers or chips I have on hand (crushed, of course). The first time I tried to make them, they didn’t hold together, but I ended up with a great-tasting dish, anyway. Now, I don’t even try to make balls out of them and Tofu Hash is one of my families’ most requested dinners. We like it best with spagetti.
[…] I know that’s really Noddy and Big Ears stuff to any vegetarian… but it was so good! Looking forward to more tofu joy, including these great-looking “meatballs” […]
[…] Leave a comment Pasta dinner with fresh baked semolina bread and tofu balls. […]
[…] the tofu lovin’ on Tuesday, I was going to make these “meatballs” but then – really fancied […]
Is this a substitute for meatballs?
I’m vegetarian and my boyfriend is a total carnivore and last time I tried to make ‘meat’ balls I used GimmeLean’s ground beef and it was terrible tasting….do you think this is something a carnivore would enjoy?
All of the meat-eaters I have served this to over the past 20 years have loved it. However, don’t call them meatballs. They are their own special creation!
Love your site and your cookbooks. Just received the cookie book and excited to bake! Ok… forgive my ignorance with this question. I’m a newbie and haven’t used tofu yet beyond marinating, slicing, and baking or sautéing. I think I’m missing something really obvious here. When you say combine ingredients in a bowl, does the tofu get mushy and mix-in with all of the other ingredients or do I need to cut it into small pieces or grate it before I put it in the bowl? Thanks!
You have to mash it really well! You can mash the tofu first, then add everything else and mash together with your hands.
After I added all the goods, I used my hands and mashed it up real well, then I rolled them and put them in the fridge for about 15mins. They stayed together real well while I cooked them in the pan. I enjoyed the flavor and texture.
My mouth is watering!!! I look forward to making this very soon!!!
question , i have a family member allergic to all nuts. Is there anything that can be substituted for the peanutbutter?
I’m curious if you prepared these in advance, and freezed them, if they would be less mushy? I haven’t tried the recipe yet but I’m aware that freezing tofu can give it a nice chewy texture (an awesome Asian vegan restaurant in Worcester, Ma makes all their meat substitutes out of tofu and I’m pretty sure this is part of their method–they speak very bad English so I’ve never asked).
‘freezed’? Why did I think that was a word a few minutes ago? My intellect is apparently reverting to that of a 3 year-old.
MMMMMM! delicious!!!! Only issue was that they are a bit delicate, but a bit more bread crumbs helps with that, so does chilling them before cooking. Sooo tasty!
I absolutely loved these! Sooo yummy. I plan on making this often!
these were fun to make. they held their form while cooking but when you cut them, they did crumble. they were tasty none the less, but could use more seasonings. next time i will throw in more herbs/spice for some punch. the first night i served them with pasta & marinara, second night a pesto sauce which was better. there are endless flavor combinations with these tofballz!
these were awesome! mine kept form so long as I didn’t fry too long. the tofu and PB reminded me of Indonesian gado-gado– I think these would be great with rice noodles and shredded scallions and ginger, maybe a drizzle of sesame oil. this is the second PPK recipe I’ve tried (the other was cornbread for TG stuffing) and both were fantastic.
WoW! These were wonderful. I used thawed frozen tofu which did add a nice consistency. I had some extra mushrooms I needed to do something with so I added them too. I had one tablespoon of tomato paste left so I threw that in too. I ate one after I pan fried it and was afraid that I would eat them all before the noodles cooked! As a relatively new vegan, I am hooked on your recipes. Thanks!
must.make.these.now.
I wasn’t sure what these would be like but I trust you, so I went for it. I should not have doubted you. They were delicious!
I had a couple balls fall apart in the pan. It seems like if you cook them evenly on all sides, so one side doesn’t get too hard, they stay together better. I think they stay more structurally sound if the outside is of even strength, rather than one side getting hard while another side is very soft.
Question…do you think all this could just be whipped together in a food processor?
The trick is to much them really really well and make sure the onion is very well chopped. If the pieces are too big, that’s when you’ll have trouble. I’ve never had a ball fall apart in 20 years! And no, it has to be mushed by hand otherwise it’ll be gloopy.
Curious how these would be baked, rather than fried? Any thoughts?
i just made these gluten free with ingredients i had on hand at home. i subbed gluten free pretzels that i threw in the food processor for the bread crumbs, tamari for the soy sauce, and madrona almond butter for the peanut butter. i didn’t roll them in flour afterwards, but they turned out pretty good! i just topped with artichoke pesto sauce for a snack. it was a little difficult to fry, they started falling apart a bit, but they taste good.
@Andy: I made something similar once and baked them. They firmed up well enough but i think you really do need to fry them to get that lovely browning (although maybe broiling would have helped). If you bake them, you might not need the flour either.
[…] Staying with the meatless kick, I made tofu balls as substitutes for meatballs to have with pasta. It sounds weird, and the flavors are definitely interesting, but they are really good. I could even see having these with some type of stir-fry, since there’s peanut butter and soy sauce mixed in. I found the recipe over at the always delicious Post-Punk Kitchen. […]
Dynamite! Thanks for the great recipe. I cooked them up last night with the pesto pasta, and they were very good. I substituted in tamari for soy sauce, almond butter for PB, and panko for bread crumbs. I also add about a tsp of garlic/onion powder. Yummy!
I’m going to try this tonight!I Can’t wait!
These were fantastic! I made them instead of the bean balls with the marinara sauce in Veganomicon. So easy, too. I was skeptical with such few ingredients, but even the raw product was tasty. The only changes: red pepper flakes and oregano. Love ’em!
What kind of oil are you using to fry these in?
Olive oil.
[…] decided to try these Tofu Balls from the PPK. I used extra firm tofu that was frozen and thawed. I also had some mushrooms that needed to be […]
Can’t wait to make these tonight! We aren’t vegan but don’t eat red meat very much at all. Tofu is not something I am used to using but this recipe sounds divine! 😀 Thanks!
Could you bake these in the oven for a healthier version?
Sure!
These were so delicious. I threw them in the fridge for a few hours before frying, and they held together when eating very well. I also accidentally used vital wheat gluten instead of regular flour; not sure if that made a difference too.
They were so easy to make! I’ll definitely be making these again.
I made mixed all the ingredients together last night, but then didn’t have time to cook them. I let it sit overnight in the fridge, then baked them for a bit. They were great baked, but then I pan-fried them for a little extra crispiness and served them on tofu Shiritake noodles with melted Daiya and sauteed spinach! YUM! THANK YOU!
I made these last night with the PPK pesto recipe (and roasted cauliflower and brocolli, also from that recipe). Every single aspect turned out yummy, and I’ve still got lots of mixture to make them again tonight (that’s why I’m here, mooching for more sauce options). I blended everything then added the onion, and although they came out more like patties, it was delicious blended. Thank you Isa!
Can these be frozen and used at a later date? If so, what’s the best way to reheat them?
what do you do with the firm brick of tofu when combining all ingredients? crush it with a fork/crumble it?
These were great: I didn’t have extra firm so I used firm Tofu and did them in the oven. Awesome taste and hard not to eat them all out of the pan!! I ended up putting them into fresh made corn tortilla’s with pan fried peppers/onions, some lettuce and a little liquified baba ganoush drizzled overtop ….great twist on a soft taco.
2 for 2 awesome recipes!!
I made these last night and they look exactly like the picture! They didn’t fall apart in the pan either. I used really firm tofu and I crumbled it by hand until they were tiny chunks before mixing the rest of the ingredients in. Wow these were awesome and very filling! I also made the Bestest Pesto recipe and cauliflower and everyone loved it. I doubled all the recipes so I actually have LOADS left which is awesome for lunches 🙂
I just made these. I was curious to see how they taste fried vs. baked so fried a few and baked the rest (400 oven on a baking paper + a bit oil) and I think i like the baked versions as much as the fried!! Another thing I added was a little bit of garlic powder and cinnamon (a bit of midle east style spice that is usually used with meat) and I really like the results!
I love these so much! I also tweak the recipe sometimes (more breadcrumbs and a bit more peanut butter), roll them in breadcrumbs with some spices, and bake for tofu nuggets. Yum!
[…] actually a modified version of the one found at Post Punk Kitchen. The first time I made them, I followed the recipe exactly, but every time following, I found it […]
Oh, my! Another great recipe. I’ve been experimenting with your tips and recipes lately, and I have never had my food come out so good (and sort of looking like the recipe pictures)!
these are good with sweet chili sauce :}
I make this recipe about twice per month. Sometimes, when I feel like getting crazy, I use herbed tofu instead of plain. I know. Insane. Other days, I make chick’n nuggets by rolling them into seasoned panko bread crumbs and baking in a 350-ish degree oven for 10-20 minutes-ish. Once I even subbed tahini for peanut butter. Yes, I’m not lying. I totally did. All of these methods result in deliciousness.
[…] are Isa’s Tofu Balls, based on a book called Tofu Cookery. They are, in a word, delicious. The super simple combination […]
[…] are Isa’s Tofu Balls, based on a recipe from a book called Tofu Cookery. They are, in a word, delicious. The super […]
I love these balls! And they are so versatile… Awesome with shallots and parsley, or with extra basil and garlic instead of onion. Can’t get enough of ’em! Thank you Isa!