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5 from 1 vote

Tofu Bulgur Vegan Meatballs

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: main dish, Side Dish, Snack
Cuisine: gluten free option, no oil option, tree nut free, vegan
Servings: 6 servings
Author: Gena Hamshaw

Ingredients

  • 3/4 cup dry bulgur wheat*
  • 15 ounces Nasoya extra firm tofu
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon fine salt
  • 1/8-1/4 teaspoon to taste freshly ground black pepper
  • 1 tablespoon dried oregano
  • 2 teaspoons dried rosemary or thyme
  • 1 tablespoon red wine vinegar
  • 1/4 cup fresh parsley leaves
  • 2 teaspoons ground flax seed
  • For serving: Cooked pasta and marinara sauce of choice walnut herb parmesan or another vegan parm of choice

Instructions

  • Place the bulgur and 2 cups water into a medium sized saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 13-15 minutes, or until all of the water has been absorbed. Remove the bulgur from heat. Allow it to rest for a few minutes, fluff it with a fork, and then allow it to cool for 15 minutes.
  • Preheat your oven to 375F and line two baking sheets with parchment. You can spray the parchment with a vegetable oil spray to prevent the meatballs from sticking.
  • Remove the tofu from packaging and drain it of excess water. Add it, along with the nutritional yeast, salt, pepper, oregano, rosemary, vinegar, and parsley, to a food processor fitted with the S blade. Process till smooth. Add the parsley and pulse to combine the herb evenly into the tofu mixture.
  • Transfer the cooked bulgur and tofu into a large mixing bowl, along with the ground flax. Mix well with your hands. Shape the mixture into balls about 1 inch in diameter; you should get about 35-40 from the mixture.** Transfer the balls to the baking sheet and bake for 35-40 minutes, or until browning and crispy.
  • Serve the meatballs over your favorite pasta, along with marinara sauce, or however you like!

Notes

*Quinoa can be used in place of bulgur for a GF option.
**Recipe can be halved.