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.