Easy Greek Tofu Meatballs
Reinventing a childhood favorite with tofu to make these easy Greek tofu meatballs! Made with onions and garlic, fresh pungent herbs and protein-packed tofu, these little tofu meatballs are packed with protein and super versatile.
Equipment
- 1 1 tablespoon cookie scoop
- Grater
Ingredients
- 16 ounces extra firm tofu drained
- 1 medium onion, diced
- 3-5 cloves of garlic, minced
- 1/4 cup olive oil
- 1/3 cup chickpea/garbanzo flour
- 2 tbsp breadcrumbs
- 1 cup packed fresh parsley leaves, finely chopped
- 1/2 cup packed fresh mint leaves, finely chopped
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp dried oregano
- 3 tbsp soy sauce
Instructions
- Drain and press the tofu for at least 30 minutes. The more, the better. Keep refrigerated until ready to use.
- Cut the tofu in half and shred each block into a big mixing bowl. Use the larger grating size to achieve little strands (not little crumbs).
- Dice the onion and mince the garlic. Add to a frying pan with the olive oil and sauté 5-7 minutes until soft and translucent. Add the sautéed onions and garlic to the shredded tofu, using a spatula to get the oil too.
- Finely chop the fresh herbs. Add the herbs, spices, soy sauce, chickpea flour and breadcrumbs to the tofu mixture. Using a spatula, mix until well and thoroughly combined, folding and pressing the mix with the spatula. Pressing will help it combine and bind.
- Preheat the air fryer (or oven) to 400.
- Using a cookie scoop or measuring spoon, take 1 tablespoon of the mixture and squeeze and press the mixture into a little ball. If you try to roll it, it will likely crumble. Add all the tofu meatballs to the pan.
- *optional: lightly spray with olive oil for an extra crispier exterior.
- Bake 20 minutes and then carefully flip them over.
- Bake another 10-15 minutes (perhaps longer if using an oven) or until browned and crispy on the outside.