Easy Miso Glazed Tofu Meatballs Recipe (Vegan)
Sep 22, 2024 • Updated Nov 04, 2024
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I’ve been craving warm and cozy dinners like these miso glazed tofu meatballs! They’re high in plant protein, really easy to make, and perfect for lunch, a quick weeknight dinner, or even meal prep. This super easy high protein tofu recipe will be ready in under 30 minutes so get that dinner table ready!
Table of Contents
Why You’ll Love This Vegan Meatball Recipe
The ultimate vegan tofu meatballs are packed with flavor and hold together just like traditional meatballs. All you need are extra-firm tofu, shredded carrots, grated garlic, scallions, cornstarch, tamari, and a pinch of kosher salt. Serve them with a delicious miso glaze over a bed of rice, sprinkled with sesame seeds, and you’ll never have to question what makes the best vegan tofu meatballs again!
This easy-peasy, protein-packed tofu meatball recipe is the best because you don’t need a food processor or a tofu press to make them! My take on miso glaze? I’m glad you asked. Miso adds a really beautiful savoury flavour to dishes, and paired with tofu, makes for a perfect “meaty” replacement. When it comes to tofu in particular, I think pumping up the flavour and also nailing texture is the most important part.
This recipe is also a-m-a-z-i-n-g paired with my Kale and White Bean Salad if I do say so myself. Enjoy a sweet little Chewy Chai Snickerdoole for dessert!
How to Make High Protein Tofu Meatballs
All you need are a few simple ingredients and 30 minutes to make these delicious miso-glazed tofu meatballs!
Tofu Meatball Ingredients
- extra firm tofu
- cornstarch
- scallions
- carrot
- fresh garlic cloves
- maitake mushrooms: Or other mushrooms of choice.
- tamari or soy sauce
- kosher salt
- avocado oil spray or other nonstick cooking spray (like olive oil)
Miso Glaze Ingredients
- sake
- mirin
- white miso paste
- granulated sugar
Garnish
- toasted white sesame seeds
- scallions
See the full list of ingredients and amounts in the recipe card at the bottom of this post.
Step-by-Step Instructions
Meatballs
Step 1: Preheat your oven to 400 degrees F and line a baking sheet with a nonstick baking mat or parchment paper. Spray with a thin layer of nonstick spray.
Step 2: Break up your tofu block into smaller chunks (4-5 small pieces). Wrap them in a cheesecloth or paper towel and tightly squeeze to remove as much excess liquid as possible from the tofu. You want to end up with a dry, crumbly texture. Transfer it to a large mixing bowl and use a spatula to further break it up if any large chunks remain.
Step 3: In the same bowl, add thinly sliced scallion and grate your carrot and garlic into the mix. Crumble the mushrooms (or finely chop them) before adding to the bowl as well. Finally, add tamari, salt, and cornstarch and mix with a spatula to combine. Let sit for a few minutes to allow the starch to hydrate. Roll balls using about 2 tbsp of the tofu mixture and press tightly between your hands. Transfer to your greased baking sheet and repeat with the remaining mixture.
Step 4: Bake in preheated oven for 20-25 minutes or until nicely golden brown. Let cool for 5 minutes.
Miso Glaze
Step 5: In a small bowl, whisk together sake, mirin, miso, sugar, and water until smooth. Transfer this mixture to the stove on low heat and whisk continuously until the mixture starts to lightly bubble and thicken. Toss in your tofu balls and gently coat them with the miso mixture.
Step 7: Serve on a bed of white rice and garnish with white toasted sesame seeds and additional scallions if desired!
Secrets to Success
- The key to crispy tofu is removing any excess water with paper towels or a tofu press.
- If you’re not gluten-free you can use coconut aminos, low-sodium soy sauce, or regular soy sauce in place of tamari.
- If you like some spice, you can make these meatballs spicy by adding some red pepper flakes.
- For best results, I recommend enjoying this tofu straight from the oven.
- I recommend using shallow, larger bowls when preparing your tofu so that it’s easier to coat tofu pieces evenly.
Serving Suggestions
These meatballs are delicious on their own, over a bed of white rice, or with my Easy Healthy Quinoa Fried Rice Recipe (Vegan).
Serve topped with your favorite fresh herbs like parsley or chives.
Feel free to enhance the flavor of these miso-glazed tofu meatballs by adding more kosher salt and black pepper until it suits your tastebuds!
Storage Tips
Store any leftover tofu meatballs in an airtight container for 3-4 days. Reheat in a hot skillet for 2-3 minutes, using a little avocado oil or a little water if needed. You can also warm using your air fryer or microwave.
These meatballs are perfect for meal prep and freeze really well. When you’re ready to eat, reheat in an air fryer at 350 degrees F, or pop into the oven for a few minutes to allow them to crisp up again!
Recipe FAQs
One big reason is that there is too much moisture in the tofu. Step 2 is especially important because squeezing excess moisture from your tofu will ensure a nice, crispy, tofu shell.
Extra-firm tofu works best for meatballs because it holds shape better than softer tofu varieties!
Yes! Just make sure they are fully cooked and cooled completely before freezing. I don’t recommend freezing them in the miso glaze as the tofu will absorb the liquid and may lose their shape and soften.
It is! Tofu is soy based and soy is a complete plant based protein!
Yes you can! If you’ve made these meatballs with the miso glaze and want to try another sauce try my Healthy Vegan Buffalo Sauce, my 10-Minute Easy “Besto-Pesto” or any of your favorite dipping sauces!
More Tofu Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Easy Miso Glazed Tofu Meatballs (Vegan)
Equipment
- cheesecloth
- microplane or grater
- Nonstick Baking Mat or parchment paper
Ingredients
- 16 oz extra firm tofu
- 1/4 cup cornstarch
- 2 scallions thinly sliced
- 1 carrot peeled
- 2 cloves garlic grated
- 1/4 cup maitake mushrooms or other mushroom of choice
- 1 tbsp tamari or soy sauce
- 1/2 tsp salt kosher
- avocado oil spray or other nonstick spray as needed
Miso Glaze
- 2 tbsp sake
- 2 tbsp mirin
- 1/4 cup white miso paste
- 2 tbsp granulated sugar
Garnish
- toasted white sesame seeds to taste
- scallions thinly sliced, to taste
Instructions
Make Tofu Balls
- Preheat your oven to 400F and line a baking sheet with a nonstick baking mat or parchment paper. Spray with a thin layer of nonstick spray.
- Break up your tofu block into smaller chunks (4-5 pieces). Wrap them in cheese cloth and tightly squeeze to remove as much liquid as possible from the tofu. You want to end up with a dry, crumbly texture. Transfer it to a bowl and use a spatula to further break it up if any large chunks remain.
- In the same bowl, add thinly sliced scallion and grate your carrot and garlic into the mix. Crumble the mushrooms (or finely chop them) before adding to the bowl as well. Finally, add tamari, salt and cornstarch and mix with a spatula to combine. Let sit for a few minutes to allow the starch to hydrate.
- Roll balls using about 2 tbsp of the mixture and press tightly between your hands. Transfer to your greased baking sheet and repeat with remaining mixture. Bake in the oven for 20-25 minutes or until nicely golden. Let cool for 5 minutes.
Prepare Miso Glaze
- In a small bowl, whisk together sake, mirin, miso, sugar and water until smooth. Transfer this mixture to the stove on low heat and whisk continuously until the mixture starts to lightly bubble and thicken.
- Toss in your tofu balls and gently coat with the miso mixture.
Serve Miso Glazed Tofu Balls
- Serve on a bed of white rice and garnish with white toasted sesame seeds and additional scallions if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
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