Main Dishesbonappetit4.6
Tofu Meatballs in Burst Tomato Sauce
We paired these easy tofu meatballs with a simple, summery tomato sauce that cooks as they bake, but you can flavor them any way you like.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●oven
- ●pot
- ●dutch oven
- ●wooden spoon
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400°. Grease a rimmed baking sheet with extra-virgin olive oil. Place one 14-oz. package extra-firm tofu, drained, patted dry, in a large mixing bowl. Using your hands, squish into a coarse meal (it should be the consistency of ground meat). Add 1 large egg, 3 garlic cloves, finely grated, 1 cup panko, 1 tsp. dried oregano, ¼ tsp. crushed red pepper flakes, 1 oz. Parmesan, finely grated (about ½ cup), and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Mash and mix with your hands to combine, breaking up tofu more (unlike ground meat, tofu won’t get tough when mixed vigorously).
14-oz. package extra-firm tofu, drained, patted dry1large egg1panko1 cup. dried oregano1 tsp. Parmesan, finely grated (about ½ cup), plus more for serving1 oz
2
Working one at a time, scoop out golf-ball-size pieces of tofu mixture and roll between your hands into balls; place on prepared baking sheet (you should have about 16 total). Drizzle with oil, then turn to coat. Bake tofu balls, turning once, until lightly browned and crisp, about ⏱️ 30 minutes.
3
Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 1 large shallot, halved, thinly sliced, and cook, stirring occasionally, until softened, about ⏱️ 3 minutes. Add 4 garlic cloves, thinly sliced, and cook, stirring often, until slightly softened, about ⏱️ 1 minute. Add 2 Tbsp. double-concentrated tomato paste and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season generously with freshly ground black pepper. Cook, stirring often, until tomato paste is darkened in color, about ⏱️ 2 minutes.
. extra-virgin olive oil, plus more2 Tbsplarge shallot, halved, thinly sliced1. double-concentrated tomato paste2 TbspFreshly ground black pepper
4
Add 1½ lb. cherry tomatoes (about 3 pints), halved if large, and 2 cups water. Cook, stirring occasionally and pressing down on tomatoes with a potato masher or wooden spoon to help burst, until sauce is thickened, 15–⏱️ 20 minutes. Remove from heat if meatballs aren’t done yet. Season with salt and black pepper.
½ lb. cherry tomatoes (about 3 pints), halved if large1
5
Add meatballs to sauce and reduce heat to medium-low (or return to heat). Bring to a bare simmer, stirring occasionally; cook just to heat through. Ladle into shallow bowls and top with more Parmesan. Do Ahead: Tofu meatballs can be formed 3 months ahead. Freeze on a rimmed baking sheet until solid, then transfer to an airtight container or resealable plastic freezer bags. Bake from frozen, adding 5–⏱️ 10 minutes to cook time.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...