These peanut & ginger vegan meatballs are made with tofu, breadcrumbs, seasonings and paired with a creamy peanut sauce. you have to try them they are so good.
All you need are 40 minutes to make these amazing vegan meatballs. They are easy to make and full of flavor. Pair them with your favorite rice, noodles, veggies – whatever you like. These are a fun way to use tofu and they were non-vegan approved.
Tofu Meatballs
Okay, I know – could I be anymore of a vegan? Tofu meatballs. But JUST give them a chance before you get all weirded out by them. While it has been 6+ years since I ate meat, these remind me of a chicken or turkey meatball. They are softer but still meatier and lighter golden in color. The flavor comes from everything we add into it and of course the sauce.
The Sauce
It is ALL about the sauce with these guys. Made from coconut milk, peanut butter, maple syrup, lime juice and a few other ingredients this has such good flavor. This sauce will be good on just about anything but the vegan meatballs really soak it up.
More Tofu Recipes
Peanut & Ginger Vegan Meatballs FAQ
- How long do these last? About 3 to 4 days in the fridge. I didn’t try freezing them but you probably could freeze them too.
- How to reheat? You can put them in a pan or in the microwave.
- Can I sub the coconut milk? Sure, you can use any non-dairy milk you like.
- Can I sub the peanut? Yes. If you are allergic to all nuts you can use tahini or sunflower seed butter. If you are only allergic to peanuts you can just another nut butter.
- Can I sub the breadcrumbs? If you are gluten free just make sure to use gluten free breadcrumbs.
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Peanut & Ginger Vegan Meatballs
Equipment
Ingredients
Meatballs
- 1 package (16 ounces/454g) super firm tofu, cubed
- 1 habanero pepper sliced
- 1 cup (70g) panko breadcrumbs
- 1 tablespoon (21g) minced garlic, or 4 cloves
- 2 teaspoons (10g)ginger paste
- 2 egg replacers
- ½ teaspoon salt
- 1 tablespoon (15ml) olive oil
Sauce
- ½ cup (120ml) lite coconut milk
- ¼ cup (64g) peanut butter
- 2 teaspoons soy sauce
- 1 teaspoon ginger paste
- 1 teaspoon minced garlic
- 1 tablespoon maple syrup
- ½ lime, juiced
Garnish
- ⅛ cup (15g) chopped peanuts
- Parsley or cilantro, for garnish
Instructions
- In a food processor add all the ingredients except for the oil for the meatballs. Pulse until well combined and able to roll the mixture into a ball.
- In a large pan add the olive oil and turn stove on medium low heat. Scoop about 2 tablespoons and roll into a ball to make a meatball. This should make about 24 meatballs. Place in the pan and cook until golden and crispy.
- Once all the meatballs are in there move them around letting them get golden and crispy. Move them around in the pan to let all the sides touch the heat.
- Once they are all cooked remove from the pan.
- Add in all the sauce ingredients and whisk over low heat. Whisk until thickened and smooth. If it becomes too thick you can add in 1 to 2 tablespoons of water.
- Add your meatballs back in and toss to coat.
- Garnish with peanuts and parsley/cilantro and enjoy. Pair with your rice, noodles, veggies, anything you like.
Video
Notes
- For the vegan egg replacer I use the one from Bob’s Red Mill. You can use a flax egg, chia egg, vegan Just Egg – anything to bind
What egg replacer is recommended
Hi Rebecca, sure I had covered it in the Notes section of the recipe card “For the vegan egg replacer I use the one from Bob’s Red Mill. You can use a flax egg, chia egg, vegan Just Egg – anything to bind”
This was really good. Thank you! I tweaked it a bit to my taste (I can’t do peppers or peanut butter. Used almond butter). Reminds me of a dish I used to have at a Chinese restaurant. Very satisfying.
Hi Nancy, thank you so much for trying it out! So glad you enjoyed and thank you for taking the time to leave a comment! means a lot
I want to add that I just had the cold leftovers for breakfast and it was delicious. I’m definitely going to make a big batch to bring to our community pot luck next month.
yay that makes me so happy to hear!!