This is a quick and easy tofu un-meatball recipe. This can also be served a delicious plant-based vegan burger. If you have fresh parsley and fresh basil on hand, substitute one tablespoon of each for the dried Italian seasoning. Tofu contains all essential amino acids, making it an excellent plant-based protein source.
Choose organic ingredients when available:
- 1 sweet onion, diced
- 1 clove garlic, minced (optional)
- 1 cup mushrooms, diced
- 1 teaspoon dried Italian seasoning
- Sea salt and freshly ground pepper to taste
- 2 slices whole wheat bread, toasted, cut into cubes
- 14 ounces extra firm tofu, drained, sliced
- 1 large egg
Preheat oven to 375 degrees Fahrenheit. In a non-stick skillet on medium heat to high heat, sweat onions, mushrooms and garlic onions until onions are translucent, 5 to 7 minutes. Sprinkle with Italian seasoning, salt and pepper. In in the bowl of a food processor, add tofu, bread cubes, egg and cooked onion mixture. Pulse until well-combined. Don’t over mix. Form into 2 inch balls and space out on a non-stick baking sheet. Bake for 25 to 30 minutes. Serves 4. Buon Appetito!