Tofu Keftedes Meatballs
Craving something savory and hearty but don't want to spend an hour in the kitchen? This is it.
When you're exhausted after a long day, the last thing you want is a complicated multi-step recipe. These Tofu Keftedes take the classic Greek meatball and swap in firm tofu for a lighter, high-protein alternative that still packs all those incredible herbs and spices. They bake up with a satisfying texture and deep flavor, making them perfect for a quick dinner when your brain is too tired to decide what's for dinner. You get all the Mediterranean vibes without any of the stress.
Ingredients
- 14 oz firm tofu — pressed and crumbled
- 0.25 cup breadcrumbs
- 3 unit garlic — cloves, minced
- 1 tsp dried oregano
- 1 tsp dried mint
- 0.5 tsp fennel seeds — crushed
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 1 Preheat your oven to 400°F and line a baking sheet with parchment paper.
- 2 In a large mixing bowl, combine the crumbled tofu, breadcrumbs, minced garlic, oregano, mint, fennel seeds, salt, and pepper.
- 3 Add the olive oil and mix everything thoroughly until the mixture holds together when squeezed.
- 4 Scoop out roughly 2-tablespoon portions and roll them into small balls (about the size of a golf ball).
- 5 Place the meatballs on the prepared baking sheet, spaced slightly apart.
- 6 Bake for 20-25 minutes, or until firm to the touch and lightly browned.
Variations
- Extra Zesty — Add a pinch of red chili flakes for a little kick of heat.
- Faster Prep — Use pre-minced garlic from a jar to save even more time during the prep phase.
Notes
For extra flavor, serve these with a side of tzatziki or over a simple bed of rice and sliced cucumbers.
Equipment that helps
- Baking Sheet — Allows for easy roasting and consistent browning of the meatballs.
- Mixing Bowl — Makes combining all the ingredients quickly and mess-free.
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