VEGAN MUSHROOM TOFU MEATBALLS
Prep Time: 20 min
Cook Time: 20 min
I promise you, you won’t even know these are meatless!
INGREDIENTS
1 package tofu extra firm
1 8 oz package baby bella mushrooms
1 small yellow onion
4 garlic cloves
1 Tablespoon olive oil
1.5 cup panko breadcrumbs
1/4 cup nutritional yeast
1/4 cup parsley
2 Tablespoons ground flaxseed
2 Tablespoons Italian seasoning
1 teaspoon salt
1/2 Tablespoon red chili flakes optional
DIRECTIONS
Preheat oven to 425 degrees.
Wrap tofu in paper towels. Place on a plate and add another plate on top of tofu. Place a heavy object on top of the plate and let sit for 15-20 mins.
Add onion, mushrooms, and garlic to food processor and pulse until chopped
Place pan on medium heat. Add olive oil. Pour onion mushroom and garlic into the pan and let cook until most of the liquid is absorbed.
Remove from heat and put into a medium-sized mixing bowl
Unwrap tofu and add to mixing bowl along with remaining ingredients
Using hands, mix ingredients together and form 1-inch balls. Place on a parchment-lined baking sheet
Bake for 10-15 minutes. Remove from heat and let cool for 5 minutes before removing from pan.
Serve with your favorite red sauce on top of yellow squash zoodles.
Dig in!
MACROS
Serving: 4 meatballs
Calories 295cal
Carbohydrates 40g
Protein 15g
Fat: 9g
Sodium: 875mg
Fiber: 7g
Sugar: 5g