• 40 mins
  • 2 main ingredients
  • 40 mins
  • 2 main ingredients

The Daily Feed 🍽

Tofu meatballs

Serves 4-5

As someone who follows a mostly vegetarian diet, I have cooked tofu countless times in different forms but had never been able to successfully incorporate it in a tomato based, italian style dish so when I came across this recipe, I rolled my eyes and thought "this is never going to work".

Well... how wrong was I. This recipe surprised me and has easily become the revelation of my year!

Incredibly simple to make and so full of flavour. Give a try, it might be the revelation of your year too. Hope you enjoy... from Antonella

What you'll need

Main ingredients

  • 250g firm tofu - we used Tofoo 
  • 35g walnuts
  • 40g pitted black olives (optional)

Fresh/ frozen

  • 1 large onion
  • 4 garlic cloves
  • Handful of basil leaves
  • Parsley

Store cupboard

  • Tin of tomatoes
  • Olive oil
  • Dried oregano
  • Nutritional yeast for flavour (optional but recommended)
  • Cornflour to help binding (optional)
  • Chilli flakes (optional)
  • Salt & Pepper, to taste
Low-carb lasagna - ingredients

What to do

1. Heat oven to 400°F or 200°C. Line a baking tray with parchment paper.

2. Make our quick marinara sauce. Heat 1-2 tbsp olive oil in a large frying pan on a medium heat and add the diced onion. Stir occasionally and cook through for about 5 minutes until they start to soften. Add the garlic, 1 tbsp dried oregano, pinch of chilli flakes (optional) some salt and pepper and cook for a further minute or two. Add the tin of tomatoes, bring to the boil then reduce to a low-heat and simmer very gently whilst you prepare and cook the meatballs. 

Low-carb lasagna - cooked layers

3. Make the tofu mixture. Add the tofu, ½ diced onion, walnuts, parsley, oregano, 2 garlic cloves, pitted black olives (optional), nutritional yeast (optional), corn flour (optional) and salt & pepper to a food processor. Blend until combined. Stop and scrape down the sides of the food processor once or twice.

Low-carb lasagna - cooked layersLow-carb lasagna - cooked layers

4. Shape the mixture into small balls of 20 gr each by rolling them between the palms of your hands. You should be able to get 20-22 tofu balls. Tip: If you find that the mixture sticks when rolling, grease your hands with a few drops of olive oil, works a charm!

Low-carb lasagna - cooked layers

5. Cook the meatballs. Arrange the meatballs on your prepared baking tray and bake for 15-20 minutes until golden brown.

Low-carb lasagna - cooked layersLow-carb lasagna - cooked layers

6. Make this a meal. Add the meatballs to the sauce and simmer for 3-5 minutes.

Low-carb lasagna - before baking

7. Time to plate up. Top with fresh basil and serve up the meatballs with your choice of greens or courgetti. Enjoy!

Low-carb lasagna - before baking

notes & tips

  • tofu inspired by a fairly recent episode of Rick Stein's Food Stories, we had to try the tofu from the UK's biggest tofu factory: Tofoo. 
  • make it your own use your favourite herbs and spices - you could add some chilli flakes to the marinara for example. Or, use your own version/recipe for the tomato based sauce.
  • cooking options. You can either pan-fry them: warm up a little of olive oil, then add the meatballs. Cook gently for 12 to 15 minutes, turning them around often so they are evenly cooked. Or air-fry them: arrange the meatballs without overlapping and air fry for 10 minutes at 180°C.
  • meal prep: tofu meatballs are an excellent option for meal prep as they keep well for 3-4 days in the fridge. They are great added to a salad or enjoyed alongside roasted veg for lunch. If you are keeping them in the fridge, please note that this is without the sauce, leaving them in the sauce for days will make them go mushy.
  • freezer: You can freeze the meatballs for up to 3 months. Let them cool down completely and freeze in a freezer container without the sauce.
  • recipe inspired by The Plant Based School, linked here 

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