Spaghetti and Tofu Balls

Because I need to be studying vocabulary for my GRE on Saturday, I decided to waste time making a new dinner despite a lot of leftovers in the fridge. It seemed logical that a variety of leftovers would be the best brainfood I could find. While browsing The PPK’s VeganMoFo posts the other day, I stumbled across this recipe for Tofu Balls. I sounded a little strange (ingredients wise), but I trust Isa’s taste (literally) in all matters vegan, so I said, surely, if Isa says it is good, it is.

And it was. It is a super simple meatball-like recipe, and they taste amazing. Interestingly, the rosemary from the pasta sauce seemed (to me, anyway) the best possible compliment to the slightly peanut-buttery taste of the tofu balls. If you would have told me “rosemary compliments peanut butter well,” I would have said, “um, gross.” But it is delicious. They go together like….rosemary and peanut butter. They’re that good: they have their own phrase.

Anyway, while cooking, I obviously altered the recipe per kitchen availability, and served the tofu balls with linguine and homemade tomato sauce (browned garlic, a can of crushed tomatoes, plus some rosemary and basil). Simple, delicious, and (thankfully) made a good set of leftovers. Yummmmm.


adapted from recipe at

1 lb. extra firm tofu (give it a squeeze, but don’t press or drain it. If you do, plan to add some water later when mixing).

3 tablespoons peanut butter (I used all-natural because it is very sticky. )

3 tablespoons soy sauce (or, if you have it, Bragg’s)

1/2 cup bread crumbs (I used Panko)

1 t. dried parsley

1 t. dried oregano

2 t. dried basil

few shakes garlic powder

pinch nutmeg

oil, for frying

flour, for coating

pasta (I cooked 1 lb.)

tomato sauce


In a medium bowl, mix ingredients together. Crumble tofu first, and then mix with fingers. It should be kind of sticky, and the tofu should NOT be chunky at all. Set in fridge for about 30 min (it will help it stick together).

In the meantime, heat water for pasta, get sauce ready, etc.

Heat oil in pan. Form Tofu mixture into 1-1.5 inch balls. Squeeze them tightly, to make sure they stay. Roll them in flour, and fry in oil. I added a little garlic/white vinegar/oil mixture I keep around to the olive oil, which gave them a really full taste. I would recommend adding a little vinegar (apple cider or white) and garlic to the olive oil you fry the balls in, because it is YUM.

Heat the until the tofu balls are light/medium brown all around. Put them on paper towels to drain. Serve with pasta and homemade marinara sauce. With 1lb. pasta, probably makes around 4 servings.

Prep Time: I think the entire dinner took less than 45 minutes total, including fridge time (though honestly, I probably only put the stuff in the fridge for 15 minutes. Worked fine though).

2 responses to “Spaghetti and Tofu Balls

  1. what would you suggest to use instead of pb?
    i looove spaghetti and we make it about three times a week here but we lack meatballs (we have made bean balls but they were a little crumbly).
    do you know of any pb type substitute or else i’ll have one dead gillis and that’s no good at all!

  2. madveganinthekitchen

    Oh, I do not know? Hmmmm. I am thinking something sticky, like peanut butter, but perhaps made with a different nut? If Gillis is not allergic to other nuts, I know there is cashew butter, etc. That might work well? The key thing about the peanut butter is it’s binding-ness. How sticky is pumpkin butter?

    Flax eggs (ground flax and water) may work, or regular egg whites (since you’re not vegan). I don’t know how the taste would be, but if you added the right amount of spices, I bet it would still be good. I’ll keep thinking and let you know!

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