Tofu Meatballs in Burst Tomato Sauce
This recipe transforms extra-firm tofu into savory 'meatballs' seasoned with garlic, Parmesan, and herbs. They are seared until golden, then simmered in a vibrant, easy-to-make sauce featuring burst cherry tomatoes, shallots, and tomato paste. A delightful vegetarian main course, offering satisfying texture and rich Mediterranean-inspired flavors, perfect served with your favorite pasta or grains.
Equipment
- 1 Large Non-Stick Skillet or Dutch Oven For searing the tofu meatballs and simmering the sauce.
- 1 Large Mixing Bowl For combining the tofu meatball mixture.
- 1 Food Processor or Potato Masher For efficiently crumbling the extra-firm tofu.
- 1 Box Grater or Microplane For finely grating Parmesan cheese and garlic.
- 1 Spatula or Tongs For handling and flipping the tofu meatballs during searing.
Ingredients
Main
- 2 Tbsp. extra-virgin olive oil plus more
- 1 14- oz. package extra-firm tofu drained, patted dry
- 1 large egg
- 7 garlic cloves 3 finely grated, 4 thinly sliced
- 1 cup panko breadcrumbs
- 1 tsp. dried oregano
- ¼ tsp. crushed red pepper flakes
- 1 oz. Parmesan finely grated (about ½ cup), plus more for serving
- 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt divided, plus more
- 1 large shallot halved, thinly sliced
- 2 Tbsp. double-concentrated tomato paste
- Freshly ground black pepper
- 1½ lb. cherry tomatoes about 3 pints, halved if large
Instructions
- Drain and thoroughly pat dry the extra-firm tofu. Crumble it into a large mixing bowl using your hands, a fork, or a food processor until it resembles ground meat.
- To the crumbled tofu, add the egg, 3 finely grated garlic cloves, panko breadcrumbs, oregano, crushed red pepper flakes, ½ cup finely grated Parmesan, and 2 tsp. kosher salt. Mix gently but thoroughly until just combined.
- Scoop about 2 tablespoons of the mixture and gently form into 1-inch 'meatballs'. You should get about 18-20.
- Heat 2 Tbsp. olive oil in a large non-stick skillet or Dutch oven over medium-high heat. Working in batches if necessary, add the 'meatballs' and sear until golden brown and lightly crisp on all sides, about 6-8 minutes total. Transfer to a plate.
- Reduce heat to medium. Add the sliced shallot and remaining 4 thinly sliced garlic cloves to the same skillet. Sauté, stirring frequently, until softened and fragrant, about 3-4 minutes.
- Stir in the double-concentrated tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes fragrant. Season with a pinch of black pepper and remaining ½ tsp. kosher salt.
- Add the cherry tomatoes to the skillet. Cook, stirring occasionally and pressing down gently on the tomatoes to help them burst, until most have softened and released their juices, about 8-10 minutes.
- Add about ½ cup of water (or vegetable broth for more depth) to the skillet, scraping up any browned bits from the bottom. Bring to a gentle simmer.
- Return the seared 'meatballs' to the skillet, nestling them into the sauce. Simmer gently for another 5-7 minutes, allowing the flavors to meld and the 'meatballs' to warm through.
- Taste and adjust seasoning as needed. Serve hot, garnished with more grated Parmesan if desired.
Notes
For best results, press the extra-firm tofu thoroughly to remove excess water; this is crucial for achieving a firm, 'meatball-like' texture that sears well. When forming the 'meatballs', avoid overworking the mixture to ensure they remain tender. A good sear on all sides before adding them to the sauce develops a flavorful crust and helps them hold their shape. Don't skip blooming the tomato paste with the aromatics; this deepens its flavor significantly. Ensure the cherry tomatoes burst in the sauce to release their sweetness and create a rich, fresh base. Finish with fresh herbs like basil or parsley for a bright, aromatic lift, and adjust seasoning judiciously before serving. These are excellent with pasta, polenta, or crusty bread.