Black Bean and Tofu Meatballs are moist, flavourful, and completely vegetarian! Seasoned with familiar herbs and spices, and tossed in the sauce of your choice, these meatballs aim to please, and they do just that! Serve these as an appetizer, with your favourite pasta, or as I like to do, with piping hot mashed potatoes!
I love a good meatball, I really do. And I don’t get to prepare meatballs at home as much as I’d like to, because I prefer meatballs with ground beef or ground pork, while, John.e, of course, prefers a vegetarian version. Luckily, these Black Bean and Tofu Meatballs are so good, I completely forget that they’re vegetarian! His cravings for spaghetti and meatballs were easily satisfied until about a year ago when Schneider’s stopped manufacturing vegetarian meatballs, or our local grocery stores stopped stocking them – I’m not sure which is the reason.
Meatballs have always been a staple mealtime favourite when I was growing up. My mom used to make several versions. One was the traditional ground beef, bread crumb, Italian seasoning type which paired well with spaghetti or other pasta dishes. She also prepared a sweet and sour version which had ground beef and rice, and it was great served with homemade French fries. I remember there was always an abundance of sauce too! My God, I loved that sweet and sour sauce!
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VEGETARIAN MEATBALLS
The vegetarian meatballs that we used to purchase pre-made, were delicious. They had a great consistency and a great flavour, but since we could no longer find them, I needed to come up with a recipe that would meet John.e’s dietary restrictions and, of course, needed to taste like an actual meatball.
This recipe met the vegetarian’s standards and met my particular tastes perfectly. The great part about this recipe is that the yield was quite large. I made 75 meatballs from this recipe. Don’t worry, they can be fully prepared and frozen, or you can do like I did and pair them with two different sauces so that we didn’t feel like we were eating meatballs for an eternity.
You will need to deep fry these meatballs first before placing them in the oven to bake in whichever sauce you choose. The deep frying creates a slight crust on the meatball and helps it to lock in the moisture and keep a perfectly round shape. If you prefer not to bake them in a sauce, you can certainly add them right into a pasta dish straight from the deep fryer.
IMPORTANT RECIPE UPDATE!
Fast forward exactly 3 years from the date this meatball recipe was originally published. It’s just a coincidence, I know, but I find it a little strange that I decided to update the photos in this post exactly three years to the day that the original recipe was posted.
It wasn’t all my own doing. I’ve had a few readers sending me messages telling me that when they tried this recipe at home, it didn’t work out the way they were supposed to. So, Dear Reader, today I am officially updating this recipe and clarifying the instructions, as well as including new updated photos, and a few “this is what this should look like” photos as well to help you along.
I think the number one reason why this dish didn’t work for some is the consistency of the meatball mixture. The black beans, tofu, carrots, and onions must be pureed quite well. Please refer to the photos in the following section to see what these pureed ingredients should look like.
Lastly, please note that for a lighter, less dense meatball, I have used two types of breadcrumbs. The two cups of breadcrumbs that go into the mixture are one cup of panko crumbs and one cup of fine breadcrumbs. You can use one or the other or a combination like I did. I’ve made this recipe a million times and every time I use two types of breadcrumbs, the texture of the cooked meatball is always better.
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Tomatoes – You can use any small
- Tofu – Use extra firm tofu and press it dry to get as much moisture as possible out of it.
- Canned Black Beans – Drain and rinse the beans well.
- Red Onion – Peeled and roughly chopped. You can use white onion if that’s all you have.
- Carrot – One large carrot peeled and roughly chopped.
- Eggs
- Ginger – Use fresh ginger not the dried powdered type.
- Garlic – Like the ginger, use fresh garlic.
- Dried Red Chili Flakes – I like spicy food, but you can leave these out if you do not.
- Breadcrumbs – I like to use half of the seasoned Italian breadcrumbs and half Panko.
- Yellow Prepared Mustard
- Ketchup
- Seasonings – You will need dried oregano, dried basil, paprika, salt, and ground black pepper
- Vegetable Oil – For frying.
HOW TO MAKE BLACK BEAN AND TOFU MEATBALLS
In a food processor, puree the tofu until it forms a ball and transfer it to a large mixing bowl. Next, puree the onion and carrot and transfer those to the mixing bowl with the tofu. Puree the black beans leaving them a little chunky. Transfer to the mixing bowl with the tofu, carrots, and onion.
Add two cups of the breadcrumbs to the mixing bowl along with the eggs, ginger, garlic, dried red chili flakes, mustard, ketchup, oregano, basil, paprika, salt, and ground black pepper. Use a rubber spatula to mix the ingredients together until a stiff, paste-like mixture has formed. While heating the oil to 350 degrees F, use a small scoop (about two teaspoons) to portion the meatballs equally. Roll the mixture in your hands to form balls and then roll them into the breadcrumbs.
Set aside the meatballs until the oil is fully heated. Add the meatballs to the oil a few at a time; allow the meatballs to cook until they turn a deep golden brown colour – about 5 minutes. Remove from the oil and place in a baking dish. Pour your favourite sauce over the meatballs and bake for 30 minutes at 350 degrees F. Garnish and serve immediately.
REFER TO THE PHOTOS BELOW FOR REFERENCE
This photo shows the consistency of the tofu after it’s been pureed. It should form a massive lump in your food processor when it’s done.
The black beans should look like this – pureed, but still little chunks of the bean left behind.
The carrot and onion are pureed together to form a slight pulp.
Once you’ve mixed all of the ingredients together, the mixture should look like this – it’s rather like a paste.
Here, the meatballs have been rolled into balls and coated with fine breadcrumbs and are ready for the fryer.
Finally, the meatballs are fried and are a deep, golden colour. These are now ready to sauce and bake.
HOW TO PRESS TOFU WITHOUT A TOFU PRESS
Firm tofu is easy to find in just about any store. However, even the firmest tofu will still have a lot of water content. I’m going to tell you how to get that water content out without buying another kitchen gadget, like a tofu press, for example. If you have paper towels, a cutting board, and some heavy cans or bottles, that’s all you need.
Most firm tofu is sold in blocks that are roughly one and a half to two inches thick. Remove the packaging and lay it on a few sheets of paper towel. Top the block of tofu with a few more sheets of paper towel and place a cutting board right on top of that. Next, you’ll want to place something heavy on the cutting board. You can use large cans of tomatoes or beans. Or, do what I do. I fill a pot with water and set it right on top.
In essence, you’re trying to get as much moisture out of the tofu without breaking it apart. The more moisture you can extract, the firmer your tofu will be. Let the tofu sit for 20 minutes or so to drain. Easy right?
Do You Like This Recipe?
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Black Bean and Tofu Meatballs
Ingredients
- 350 grams extra firm tofu, pressed dry and crumbled
- 19 ounces can black beans, drained and rinsed
- 1 large red onion, peeled and roughly chopped
- 1 large carrot, peeled and roughly chopped
- 2 large eggs
- 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon dried red chili flakes
- 3 cloves garlic, minced
- 3 cups breadcrumbs (I prefer to use both seasoned Italian bread crumbs and Panko; just use half and half.)
- 2 tablespoons prepared mustard
- 3 tablespoons ketchup
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable oil for frying
- Parsley for garnish, optional
Instructions
- In a food processor, puree the tofu until it forms a ball and transfer it to a large mixing bowl.
- Next, puree the onion and carrot and transfer those to the mixing bowl with the tofu.
- Puree the black beans leaving them a little chunky. Transfer to the mixing bowl with the tofu, carrots, and onion.
- Add two cups of the breadcrumbs to the mixing bowl along with the eggs, ginger, garlic, dried red chili flakes, mustard, ketchup, oregano, basil, paprika, salt, and ground black pepper. Use a rubber spatula to mix the ingredients together until a stiff, paste-like mixture has formed.
- While heating the oil to 350 degrees F, use a small scoop (about two teaspoons) to portion the meatballs equally. Roll the mixture in your hands to form balls and then roll them into the breadcrumbs. Set aside the meatballs until the oil is fully heated.
- Add the meatballs to the oil a few at a time; allow the meatballs to cook until they turn a deep golden brown colour – about 5 minutes.
- Remove from the oil and place in a baking dish.
- Pour your favourite sauce over the meatballs and bake for 30 minutes at 350 degrees F. Garnish and serve immediately.
Notes
Nutrition
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Jenn S. says
These look delicious!!
Mandee Pogue says
These look amazing! I am sending them to a vegetarian friend of mine who is ALWAYS looking for stuff like this! Well done!
byronethomas@gmail.com says
Awesome, Mandee! Thank you!
Platter Talk says
Bryon, these look just mouthwatering! I love meatballs, but almost never make them – don’t ask me why, especially after seeing how great yours turned out. Thanks for the inspiration!
byronethomas@gmail.com says
Thanks so much! Glad I could inspire you. 🙂
Tammy says
Hi there, I would like to try these but I’m unsure if you add the panko breadcrumbs into the meatballs or just use them to cover the outside of the meatball? In step four you say to add all the other ingredients so I’m a little unsure. I am allergic to gluten and rice so I would like to leave it out altogether if possible. Thanks!
byronethomas@gmail.com says
Hi Tammy! Thank you for your comments and your question. 🙂 You have a very sharp eye – I have adjusted the instructions in the meatball recipe to fix the error you have so graciously brought to my attention. The panko is NOT to be added with the other ingredients, but rather set aside so that the meatballs can be rolled into the crumbs. Is there another crumb mixture you can use to roll the tofu mixture into before frying? To be quite honest, I don’t think the tofu mixture will hold together in the hot oil without the help of the panko to keep them intact. I have seen a gluten free panko in grocery stores, but I guess the availability will depend on where you live. Another cheaper option, rather than throwing your expensive gluten free bread into a food processor, is to simply pulverize some gluten free pretzels and use that as the coating. Please let me know if you come up with a solution. I’d love to add the option to the recipe for anyone else who might have a gluten or rice allergy. Cheers!
Michelle says
Quickly blitz some puffed rice cereal (think snap crackle…) in a food processor and you’ll be none the wiser.
Christine Baker says
Hi, these sound really good and I can freeze them. Just a note about panko crumbs, most have uncertified palm oil in them contributing to the destruction of the forests in Indonesia.
byronethomas@gmail.com says
Hi Christine! Thank you for you comments and for bringing the palm oil thing to my attention. We are very aware of the damages caused by the harvesting of palm oil, but I was unaware of a connection with panko. I’ll certainly double check the ingredients list in the future. Cheers!
Debra Moray-Brach says
What do you use? I never thought to look to see if palm was in it. I will never buy them again. I gave up palm before I became a vegan.
Sheila says
I can’t wait to try these! They look so yum, and I’m on a quest for a collection of DIY vegetarian ‘meatballs’ and such. Confession: I’ve been a vegetarian (with a touch of fish) since the 80’s, and despite preferring not to eat animal cadavers, I STILL miss the flavor of meat! So glad I gave it up decades ago, as its paid off health wise. I’m nearly 60, my bio-age is 20 years younger according to a medical doc, and there’s zero plaque in my arteries, which is unheard for my age. (tho apparently refined, processed carbs play a role in plaque formation too.). Anyway, keep on sharing such cool recipes to sate our palate! Thanks so much. ?
Sarah says
I don’t know what type of witchcraft you used to get “meatballs” that looked like those pictures, but when I tried this recipe tonight, half of them disintegrated the second they hit the oil. Maybe with the addition of a binding agent this recipe would work, but this was not a winner for me.
byronethomas@gmail.com says
Hi Sarah… I’m so sorry to hear that the meatballs didn’t turn out well for you. I have prepared this recipe several times and each time, the result was great. I’m wondering if you pulsed the ingredients well enough so that a sort of pulp was formed. Also, there are not binding agents, such as eggs, needed for this recipe. I wish I could tell you exactly what went wrong. I only hope you’ll give them another try. Thank you.
Joanna says
These are absolutely sublime thanks so much for the recipe!!!
byronethomas@gmail.com says
You’re most welcome, Joanna. 🙂
Joanna says
I forgot to tell you that I made these in the actifry (rather than deep frying) without the paddle, they definitely don’t work with the paddle as I put it on to test out a couple at the end and it turned them into a (very tasty) mince type product which still worked great with my spaghetti and sauce! I’m sure they are tastier fried but it’s worth posting that the actifry worked for me in case others wondered. I will definitely be making them again they are yummy!! Now to try and make a sauce that looks like yours 😀
byronethomas@gmail.com says
That’s a great idea, Joanna! You can find lots of sauce recipes on my site. Just type ‘sauce’ in the search field. 🙂
Michele says
I just tried to cook these for dinner. Did exactly as recipe said and they disintegrated right into the oil. Unfortunately I had a whole meal planned around them. Oh, well.
byronethomas@gmail.com says
I’m so sorry to hear that, Michele. My guess would be that the mixture would have been too moist, or that the ingredients that needed to be pureed were not pureed as well as they need to be. Every time I make this recipe, it turns out really well. The next time I prepare these ‘meat’balls, I will take pictures of the process and add them to the instructions. Thanks!
Connie says
Do you have to deep fry them? I would prefer to just bake them, what that work as well?
byronethomas@gmail.com says
Hi Connie,
I have never tried to bake these particular Black Bean & Tofu Meatballs, but I really can’t see why that wouldn’t work. You can certainly try it; if so, let me know. Wish I could be of more help! Cheers!
Alyssa says
I plan to try these this weekend but I don’t own a deep fryer 🙁 I am thinking maybe i will just use a shallow pan with oil on the stove for half and try to bake some too to see what works! They look sooooo good!
byronethomas@gmail.com says
Thanks for dropping by, Alyssa. I don’t own a deep fryer either. I used a deep sauce pan.
Patricia @ Grab a Plate says
Love this recipe — looks and sounds scrumptious! I looooooove meatballs, and I also like to have a meatless option on hand. Thanks!
byronethomas@gmail.com says
Thank you, Patricia. 🙂
Gabby says
Hi there! These look DELICIOUS! I’m planning on trying them out in the future. 🙂 Do you by any chance have the recipes for the sauces you made here?
byronethomas@gmail.com says
Thank you, Gabby. There’s a sauces and dips menu on my blog. There’s a great sweet and sour sauce recipe in the spring rolls post. Also, theirs lots of sauce recipes in the chicken wing section, including a great bbq sauce that would lend itself well to these meatballs.
Spencer says
Thanks for the recipe! We made these and they taste so good! We tried baking them in the oven to keep the fat low and they turned out well! They flattened out a bit, but we’re happy with them and will definitely make them again. We’d recommend adding in about a half cup of bread crumbs to the mix and baking them for around 35 mins at 400 C. The middle will still be a little soft but the outside will be fully cooked. Really great recipe!
byronethomas@gmail.com says
Thanks for the tip, Spencer! It’s been a while since I’ve made these, so I’m going to have to try them again, but this time, I’ll bake them. Cheers!
Reannon says
I’m another person on team “These Crumbled Into Bits in the Pan.” I read the recipe and the comments carefully in an attempt to avoid this fate. After re-reading everything this morning, I still don’t understand what I did wrong. Luckily, we had veggie burgers in the freezer, so dinner wasn’t a total loss, but I still have 3/4 of the meatball mixture in the fridge, and I’m hoping to find a way to salvage it. I would love any suggestions you have! Thanks very much.
byronethomas@gmail.com says
Hi Reannon, I have just now updated the recipe with new instructions, new photos and new helpful tips. Please try it again; it’s a great recipe. 🙂
Reannon says
It’s so very kind of you to let me know about the updates to the recipe! I have to say that my mixture looked pretty darn similar to the picture when I last tried it, but I’m ready to give it another go! I will report back. 🙂 Thanks again!
Sarah says
I made this tonight as my first adventure in to tofu, and I must say I am very pleasantly surprised!! Delicious! I will definitely be making these again for my family ☺️
byronethomas@gmail.com says
Thank you, Sarah. It’s been a while since I’ve made them. I think I’ll whip these up again this weekend.
Stacy says
Unfortunately mine disintegrated in the oil too! So I added some almond flour to them and now baking to see how they turn out.
byronethomas@gmail.com says
I’m sorry to hear this, Stacy. I’m going to remake the recipe this coming weekend and update the photos and instructions. I think the key issue is the consistency of the mixture when it’s been through the food processor. I’ll update the post with pictures of how the mixture should look during the mixing process. I hope you’ll give it another try!
Mike says
Hope you update with pictures before i try this, i bought tofu specifically for this and would be disappointed if they disintegrate like some of these folks have had(my first thought was they didn’t roll them into balls well enough- also do you “press” the panko onto the surface? Do you freeze them before you fry them, as most mushy things i have seen deep fried get frozen first). Do you have any thoughts on adding quinoa to the mixture (at the hand mixing stage) for texture and a more complete protein profile?
byronethomas@gmail.com says
Hi Mike, I have updated the post just now. I’m sure the recipe and instructions are now very clear. I did not press the breadcrumbs into the meatball, but have updated the use of breadcrumbs to make the recipe clearer. I did not and do not freeze them first. Lastly, I’ve never tried this recipe with quinoa, so I can’t comment on that. If you do, please let me know. 🙂
karen says
do you think a blender would work instead of a food processor? what about an immersion blender?
byronethomas@gmail.com says
Hi Karen! As long as the consistency you get is like those in the pictures, I really can’t see why not. Although, I must say, I’d go with a blender before I’d think about using an immersion blender.
Adelina says
Hi Byron
What kind of sauce did you use to make these as pictured? I assume it must be a very thick sauce, and probably not a tomato sauce consistency since that would be too watery to stay well coated In the oven?
Thank you!
byronethomas@gmail.com says
I used just a simple store-bought sauce. One of favourite store-bought brands of jarred sauces is Dougie’s. But in a pinch, I love the Patak’s sauces too.
Patty says
Just made these and they turned out perfectly. I was worried about the comments about the balls not holding together in the oil but I didn’t have the slightest problem with that. I think the key may be to really puree the tofu well. After running the food processor on the tofu for a few seconds, it became crumbly, and if I stopped there, I don’t think I would have got the adhesion I needed to form the balls. After reading Byron’s tip that it should “form a massive lump” I persisted a bit longer with the food processor and sure enough it formed a sticky lump and I’m sure that was the main reason my meatballs stuck together so beautifully. They formed perfect balls after rolling them between my hands, and stuck together perfectly in the oil when cooking. BTW I didn’t bother to roll them in breadcrumbs/panko before cooking – didn’t cause any issues. And they taste great too!
byronethomas@gmail.com says
Thanks, Patty! 🙂 Now, I want to make these again.
Lil says
These were the best meatless balls! I made them exactly as your recipe states except I baked them. I sprayed the balls with olive oil and baked them at 420 in a convection oven for about 35 minutes. They did not flatten, were nice and crispy and tasted delicious. My meat eating husband loved them too. Thanks for the recipe!
byronethomas@gmail.com says
Thank you, Lil! I’ve never tried baking them. Thanks for the tip. 🙂
Wendy says
I’d love to try these. Has anyone tried them with an egg replacer? I’m vegan so I won’t use the eggs and I remember from my pre-vegan days that the eggs always made my meatballs stick together better.
Beth says
Feeling lucky to have found this recipe!! Would anyone reading this suggest an egg replacer? Would love to change this to a Vegan recipe. ThanksWorldWideWeb and PrettyPracticalpantry 🙂
Beth says
Please forgive me..i meant Lord Byron 😉 Thank you for sharing this recipe. I will post on Facebook when finished. They look so good.
Brenda says
How can they be vegetarian with eggs in them? My true vegetarian daughter would die knowing there were eggs. Can I substitute something for them?
byronethomas@gmail.com says
Hi Brenda, try mixing one tablespoon of ground flax seed with three tablespoons of hot water. Set aside until thickened. This will work as an egg substitute.
Lisa says
This looks so delicious. I was wondering if I make a pot of sauce, can I just put them in the sauce (skip the frying) and simmer on low for a few hours like I do my meatballs? Thanks!
byronethomas@gmail.com says
Thank you, Lisa. I would not recommend that you skip the frying part. Frying the meatballs help them keep their shape. If you were to add them to a sauce and cook them by simmering them, I don’t think they would hold together very well.