Spaghetti and Meatballs

A hearty, fully plant-based dinner pairing savory tofu meatballs—made from crumbled firm tofu, breadcrumbs, and herbs—with a simple homemade tomato sauce simmered with garlic and herbs. Serve over spaghetti for a comforting meal. For extra umami in the meatballs, add 1 tbsp miso paste or 1 tsp smoked paprika. To help them bind, you can mix in 1 tbsp ground flaxseed + 2 tbsp water (let sit 5 min).

Ingredients

For the Meatballs

• 1 block (14 oz / ~400 g) firm tofu, pressed and crumbled
• 1 cup breadcrumbs (panko recommended)
• 1/4 cup nutritional yeast (or vegan parmesan)
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 small onion, finely chopped
• 1 tbsp tomato paste (or ketchup)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• Optional: 1-2 tbsp chopped parsley
• Optional: pinch of red pepper flakes

For the Tomato Sauce

• 1 28oz can of Tomato Sauce
• 1 28 oz can diced tomatoes
• 1 tablespoon dry basil
• 1 tablespoon oregano
• 1 tsp onion powder
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Garlic salt to taste (approximately 1 tsp)
• Black pepper to taste (approximately 1/2 tsp)
• Sugar to sweeten the sauce if needed (approximately 1/8 cup)
• 1/4 tsp of red pepper flakes (optional)

Instructions

1. Make the meatballs: Press the tofu for at least 15-20 minutes to remove excess water. Crumble it into a large bowl until it resembles coarse crumbs.
2. In a skillet over medium heat, heat a little oil and sauté the onion until soft (about 3-4 minutes). Add garlic and cook for another 30 seconds.
3. Add sautéed onion and garlic to the crumbled tofu. Stir in soy sauce, olive oil, tomato paste, nutritional yeast, oregano, basil, pepper, and optional parsley/red pepper flakes.
4. Add breadcrumbs and mix until it holds together when pressed. If too dry, add a splash of water or more oil.
5. Form into balls, about 1.5 tbsp each, to make roughly 18-20 meatballs.
6. Place on a parchment-lined baking sheet. Bake at 375°F (190°C) for 25 minutes, turning halfway through. (Alternatively, pan-fry in a little oil over medium heat until golden on all sides, 8-10 minutes.)
7. Make the sauce: While the meatballs cook, heat olive oil in a large sauce pan and add minced garlic. Cook for 30 seconds until garlic is fragrant.
8. Place the remaining sauce ingredients except sugar in the sauce pan. Simmer for 15 minutes, adding sugar if needed. Simmer 5 more minutes, adjusting garlic salt and sugar to taste.
9. Combine: Add the cooked meatballs to the tomato sauce and simmer gently for 5-10 minutes before serving, ideally over spaghetti.