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.
Add the tofu, 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 1/2 inch in diameter; you should get about 30-34 meatballs from the mixture. Transfer the balls to the baking sheet and bake for 35-40 minutes, or until browning and crispy, flipping the balls once halfway through baking.
Serve the meatballs over your favorite pasta, along with marinara sauce, or however you like!
*Quinoa can be used in place of bulgur for a GF option.