Sticky Tofu Meatballs with Vegetables

Total Time:

35 minutes

Serves:

4 Servings

Category:

Vegetarian, 20-45 mins

Level:

Share this Recipe:

Medium

Recipe Description

This flavorful, veggie-packed dinner features tender baked tofu meatballs tossed with roasted vegetables and a sticky-sweet glaze. It’s a satisfying and healthy weeknight meal, and everything comes together in under 45 minutes!

Ingredients

1 block firm tofu
2 Tbsp barbecue sauce
4 Tbsp breadcrumbs
2 Tbsp cornstarch
1 head broccoli
½ lb Brussels sprouts
2 cups rice (I️ use the Minute Brown Rice)
1 tsp oregano
1 Tbsp plus ½ cup soy sauce
2 Tbsp hoisin sauce
1 tsp garlic powder
1 tsp honey
1 tsp lemon juice
Olive oil, salt, and pepper to taste
Pinch of red pepper flakes (optional)
Sesame seeds (optional)

Preparation

Preheat the oven to 425°F. Line a baking tray with parchment paper.
Crumble the block of tofu with your hands into a bowl until very fine. Press or squeeze as much moisture out as possible—it should be quite dry.
Add barbecue sauce, 1 Tbsp soy sauce, breadcrumbs, and cornstarch to the crumbled tofu. Mix well until everything is evenly combined.
Use your hands to form 10–12 small meatballs and place them on the baking tray. Pop the tray in the freezer while the oven finishes preheating. Even a few minutes helps them hold together better.
While the meatballs chill, chop your broccoli and Brussels sprouts.
Transfer the tray from the freezer to the oven and bake the meatballs for 15 minutes.
Cook the rice according to package instructions. I use 10-minute brown rice to keep things quick.
Heat a drizzle of olive oil in a large pan over medium heat. Add the broccoli and Brussels sprouts, season with salt, pepper, and oregano, and cook until tender and slightly browned.
In a small bowl, mix together 1/2 cup soy sauce, hoisin sauce, garlic powder, honey, lemon juice, and red pepper flakes. Stir in sesame seeds if using.
Once the meatballs are out of the oven, gently add them to the sautéed vegetables (they’ll be delicate!). Pour the glaze over everything and carefully stir to coat.
Spoon brown rice into bowls and top with the tofu meatball and veggie mixture. Garnish with chopped green onion and extra sesame seeds.