Black Bean and Tofu Meatballs

Course: Appetizer, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 188kcal
Author: Lord Byron's Kitchen
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!
Print Recipe


  • 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, refer to post for fine breadcrumbs versus panko
  • 2 tablespoons prepared mustard
  • 3 tablespoons ketchup
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon paprika
  • Vegetable oil for frying
  • Parsley for garnish, optional


  • In a food processor, puree the tofu and scoop into a large mixing bowl.
  • Puree the onion and carrot and transfer to the mixing bowl with the tofu.
  • Puree the black beans and transfer to the mixing bowl with the tofu, carrots, and onion.
  • Add two cups of the breadcrumbs to the mixing bowl along with the mustard, ketchup, oregano, basil, eggs, ginger, garlic, red chili flakes, and paprika.
  • Use a rubber spatula to mix the ingredients together until a stiff mixture has formed.
  • While heating the oil to 350 degrees, use a small scoop (about two teaspoons) to portion the meatballs equally. Roll the mixture in your hands to form and ball and then roll into the breadcrumbs.
  • Set aside the meatballs until 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 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.
  • Garnish and serve immediately.


Once you remove the meatballs from the oil, drain on paper towel and allow to completely cool if you plan to freeze them. Freeze in a single layer to avoid sticking.


Calories: 188kcal | Carbohydrates: 30g | Protein: 9g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 31mg | Sodium: 468mg | Potassium: 312mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1375IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 3.3mg