½ounce(14g) vegan parmesan, plus more for grating on top
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried parsley flakes
½teaspoonsalt
⅛teaspoonblack pepper
¼sweet onion (about 2 ounces/65g)thinly sliced
1cup(250g) tomato sauce
Instructions
Prepare the egg replacer by following directions on the package. Once it is thickened add it into a food processor along with the tofu (break it up into big pieces with your hands), breadcrumbs, seasonings, and vegan parmesan. Pulse until it forms a mixture that can be rolled into a meatball.
Scoop about 1 heaping tablespoon of the filling into your hand and roll it into a ball. Repeat until all are made.
Pour the oil into a large pan and sauté the thinly sliced onion for 3 to 5 minutes over medium heat until it becomes fragrant. Add in the meatballs and pan fry each side for about 5 minutes until they become browned. I like to do at least 2 sides of the meatball.
Pour in the tomato sauce along with ¼ cup (60ml) of water. Let the meatballs cook in the sauce for another 10 minutes.
Grate extra vegan parmesan on top if you like and enjoy.
Video
Notes
Soy Free tofu is fava bean tofu from Big Mountain foods
Egg replacers is Bob's Red Mill
Keyword meatless meatballs, peanut and ginger vegan meatballs