Servings: 4 servings
Calories: 145kcal
Equipment
- food processor
- baking sheet lined with parchment paper
Ingredients
- 1 clove garlic
- 1 tbsp onion, minced
- 1 pkg extra firm tofu
- 2/3 cup breadcrumbs
- 1/3 cup nutritional yeast
- 1 tbsp soy sauce
- 1 tsp Italian seasoning
- salt and pepper
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Place the garlic clove in the food processor and pulse to mince. You can also but a small piece of onion in to mince it at the same time or just add some minced onion after the garlic is chopped.
- Use your hands to break the block of tofu into chunks and add to the processor. Add all remaining ingredients. Use the pulse button to combine the ingredients. You can process for a few seconds to make sure everything is thoroughly mixed.
- Wet your hands with water. Use a spoon to scoop out small handfuls of meatball mixture and shape. Place on the baking sheet. You should be able to make 12 medium sized meatballs.
- Bake in oven for 15 minutes. Allow to cool completely before freezing. Thaw overnight in fridge before using.
Notes
The nutritional facts for this recipe are based on the meatballs alone and not a bowl of spaghetti. The serving size is 3 meatballs, which gives you 12g of protein.
Nutrition
Serving: 3meatballs | Calories: 145kcal | Carbohydrates: 18g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 446mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 0.4mg | Calcium: 74mg | Iron: 3mg
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