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Tofu 'Meat'balls with Harissa Tomato Sauce

Servings 4 servings

Ingredients

Harissa Tomato Sauce

  • 3 tablespoons olive oil
  • 6 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon sugar
  • 1 to 2 tablespoons harissa see note

Tofu Meatballs

  • 10 ounces firm or extra-firm tofu
  • 2 large eggs
  • ¾ cups panko
  • 3 garlic cloves minced
  • 3 tablespoons doenjang
  • 1 tablespoon nutritional yeast
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil for baking
  • Garlic bread for serving
US Customary - Metric

Instructions

  • To make the sauce: Heat a pot over medium heat and add the olive oil, followed by the garlic cloves. Cook until just beginning to brown, then immediately add the crushed tomatoes along with the salt. Turn the heat to medium-low and continue to cook until the sauce thickens into your preferred marinara consistency, mine is around 20 minutes for a slightly thick sauce.  Stir in the sugar and harissa. Taste and if the flavor is to you’re liking, remove from heat.
  • To make the meatballs: Preheat your oven to 400˚F. Drain but do not press the tofu. Using your hands, crumble the tofu into a medium bowl until there are no pieces of tofu larger than pea-size. Add the eggs and stir until eggs are mixed in with the tofu. Measure in the panko along with the minced garlic, doenjang, nutritional yeast, and salt. Stir until well combined, using the back of the spoon to mash any larger pieces of tofu as you go along.
  • Grab a sheet tray and drizzle with about 2 tablespoons of olive oil and place in the preheated oven while you shape the meatballs.
  • Scoop out roughly a ping pong-size of the mixture and roll into a ball. Place on a plate and repeat with the remaining tofu mixture. Once you have formed all the meatballs, remove the preheated tray from the oven. Place the meatballs on the tray, then brush the meatballs with some of the olive oil.
  • Bake the meatballs for 15 minutes then remove from the oven, brush the tops with residual oil and return to the oven. Bake for another 10 minutes or so, until the meatballs are browning and have a crispy exterior.
  • To serve: divide the meatballs into four bowls with the garlic bread and top with sauce.

Video

Notes

Harissa: Just a reminder- know the heat strength of the paste you’re using and your own heat tolerance. Nothing like having a perfect sauce but too much heat for your liking.
Vegan: The egg provides binding and a bit of richness to the meatballs. However, a couple tablespoons of ground flax is a good alternative.
Storage: I’ve started batching the meatballs for weekly prep and even took them camping recently to use in a few meals. They store beautifully in the refrigerator for about a week. I’ve not tried to freeze them but I think it would work even though I have a feeling the texture would change. If you’ve ever frozen tofu, you know the difference between and I have a feeling that might be the case! Next time I make a batch, I’m trying and will add a note-- I’ve just been eating them before I have the chance!
Recipe Adapted this Bon Appétit version.