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Tofu and Pecan Vegetarian “Meatballs”

Yield6 Servings

Serve these savory “meatballs” on a bed of pasta with your favorite sauce. Serve these savory vegetarian "meatballs" on a bed of pasta with your favorite sauce.

tofu and pecan meatballs

 1 ½ cups old-fashioned rolled oats (see note)
 1 cup pecans
 1 cup shredded mild cheddar cheese, dairy or nondairy
 6 tablespoons grated Parmesan cheese, dairy or nondairy
 ½ teaspoon garlic powder
 ½ teaspoon dry sage
 1 teaspoon crumbled dry oregano
 ¼ teaspoon salt
  teaspoon black pepper or more to taste
 2 teaspoons fresh lemon juice
 8 ounces firm tofu, crumbled and drained
 ½ cup water
 Olive oil for skillet
 3 cups marinara sauce

Preheat oven to 350ᵒ F.


Place oats and pecans in a blender or food processor and process until finely ground. Remove to a large bowl.


Add shredded cheddar cheese, 2 tablespoons of the grated Parmesan cheese, garlic powder, sage, oregano, salt, black pepper, and lemon juice to bowl. Mix well.


Process tofu and water in a blender or food processor until smooth. Add to the bowl and stir until mixture holds firmly together. Shape in 1½-inch balls.


Heat ¼-inch quality olive oil in a large skillet over medium to medium-low heat (not higher). Do not allow the oil to smoke. Skillet-fry nut-meatballs until golden brown on all sides, adding additional oil, if needed. Use a spatula to turn them to keep the cheese from sticking.


Remove with a slotted spoon and drain on paper towels. Place in a 3-quart shallow casserole. Cover with spaghetti sauce and top with remaining Parmesan cheese.


Bake for 30 minutes. Let stand 10 minutes before serving over a bed of pasta.

Note: Oats are naturally gluten-free, but they may get contaminated with gluten from other grains while growing or during processing. Look for certified gluten-free oats if this is a concern.

Serves 6

Nutrition Facts

Servings 6