📝 About This Recipe
Elevate your plant-based cooking with these incredibly savory, protein-packed vegan meatballs that achieve a perfect 'meaty' chew without the meat. By combining extra-firm tofu with sautéed cremini mushrooms and a touch of walnuts, we create a complex flavor profile that is both earthy and deeply satisfying. Using the air fryer ensures a delightful crispy exterior while maintaining a moist, tender center, making these a healthier alternative to traditional pan-frying.
🥗 Ingredients
The Protein Base
- 14 ounces Extra-firm tofu (pressed for 20 minutes and crumbled)
- 1.5 cups Cremini mushrooms (finely minced)
- 1/2 cup Walnuts (finely ground into a coarse meal)
Aromatics and Binding
- 1/2 cup Yellow onion (very finely diced)
- 3 pieces Garlic cloves (minced)
- 1/2 cup Panko breadcrumbs (use gluten-free if desired)
- 1 tablespoon Flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water; let sit for 5 mins)
Seasoning and Umami
- 1 tablespoon Soy sauce or Tamari (for deep savory flavor)
- 2 tablespoons Nutritional yeast (adds a subtle cheesy richness)
- 1 tablespoon Tomato paste (for color and acidity)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Olive oil (for sautéing aromatics)
👨🍳 Instructions
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1
Prepare the flax egg by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Set aside for at least 5-10 minutes until it develops a gelatinous consistency.
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2
Ensure your tofu is well-pressed to remove excess moisture. Crumble it into very small pieces using your hands or a fork until it resembles coarse grounds.
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3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onions and sauté for 3-4 minutes until translucent.
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4
Add the minced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and turned a deep golden brown.
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5
Stir in the minced garlic and tomato paste. Cook for another 60 seconds until the garlic is fragrant and the tomato paste has darkened slightly.
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6
In a large mixing bowl, combine the crumbled tofu, the sautéed mushroom mixture, ground walnuts, panko breadcrumbs, and nutritional yeast.
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7
Add the soy sauce, dried oregano, smoked paprika, fresh parsley, and the prepared flax egg to the bowl.
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8
Using your hands or a sturdy spatula, mix the ingredients thoroughly. Mash some of the mixture against the side of the bowl to ensure the tofu and binders are well-incorporated.
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9
Taste the mixture and add a pinch of salt or black pepper if needed, keeping in mind the soy sauce is already salty.
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10
Scoop about 1.5 to 2 tablespoons of the mixture and roll between your palms to form a tight ball, roughly the size of a golf ball. You should get about 16-18 meatballs.
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11
Preheat your air fryer to 375°F (190°C) for 3 minutes.
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12
Lightly grease the air fryer basket with oil spray. Place the meatballs in the basket in a single layer, ensuring they are not touching to allow for proper airflow.
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13
Air fry for 12-15 minutes. At the halfway mark (around 7 minutes), gently shake the basket or use tongs to rotate the meatballs for even browning.
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14
Remove once they are golden brown and feel firm to the touch. Let them rest for 2-3 minutes to firm up further before serving.
💡 Chef's Tips
Press the tofu for at least 20 minutes; the drier the tofu, the better the texture and the less likely they are to fall apart. Don't skip browning the mushrooms in the skillet, as this step develops the essential umami flavor that mimics meat. If the mixture feels too wet, add another tablespoon of breadcrumbs; if too dry, add a teaspoon of water or olive oil. For an even crispier crust, lightly spray the outside of the meatballs with olive oil just before air frying. Avoid overcrowding the air fryer basket; cook in two batches if necessary to ensure the hot air can circulate around each meatball.
🍽️ Serving Suggestions
Serve atop a bed of spaghetti with a rich, slow-simmered marinara sauce and vegan parmesan. Tuck them into a toasted sub roll with melted vegan mozzarella for a classic meatball hoagie. Pair with a crisp Caesar salad featuring a cashew-based dressing and garlic croutons. Serve as an appetizer with a side of spicy arrabbiata sauce or a creamy garlic aioli for dipping. Enjoy alongside roasted Mediterranean vegetables like zucchini, bell peppers, and red onions.