{"id":7073071,"date":"2026-10-02T16:13:45","date_gmt":"2026-10-02T16:13:45","guid":{"rendered":"https:\/\/fivemor.com\/?p=7073071"},"modified":"2026-10-02T16:13:45","modified_gmt":"2026-10-02T16:13:45","slug":"easy-tofu-meatballs-with-harissa-tomato-sauce-vegetarian","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7073071","title":{"rendered":"Easy Tofu Meatballs with Harissa Tomato Sauce (Vegetarian)"},"content":{"rendered":"


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These tofu meatballs are the vegetarian meatball recipe I’ve been working toward for years \u2014 tender on the inside, golden on the outside, and smothered in a garlicky harissa tomato sauce. Even though I haven\u2019t eaten meat in for many years now, I still get a hankering for types of dishes. Often when this happens, I recreate the meal without meat and am happy. Sometimes, I work on an idea for years until I finally feel like I have it. In this case, the hankering was for meatballs smothered in tomato sauce.<\/p>\n

My initial attempt included this nut-based meatballs<\/a> and while I absolutely adore this recipe, it\u2019s a bit on the heavy side. And so, when I saw this recipe for tofu meatballs on Bon Appetit\u2019s site, I knew it was time to try something a bit different. These tofu meatballs are my now go-to for so many meals and I hope you\u2019ll enjoy them as well.<\/p>\n

\"Tofu<\/figure>\n

How to Get the Best Tofu Meatball Texture<\/h2>\n

The main reason to explore beyond my previous meatball recipe came down to texture– I wanted something just a bit lighter. <\/p>\n

These meatballs come together quickly and have, to me, a perfect texture. For this recipe, I use firm or extra-firm tofu, without pressing. Using this firmness allows the meatballs to hold their own, while the moisture retains a tender texture and prevents them from feeling dry.\u00a0<\/p>\n

\"Tofu<\/figure>\n

What Makes These Vegetarian Meatballs So Savory<\/h2>\n

The biggest thing I\u2019m considering when making a recipe that riffs on a meat-based meal comes down to what parts of the thing do I want to create. For me it\u2019s often chasing umami and richness. For meatballs, I\u2019m looking for a bit of a fatty base with a savory finish. And luckily for us, there are a few ways to help achieve these vibes.<\/p>\n

In the meatballs, I use nutritional yeast and doenjang. This Korean fermented soybean paste is a must whenever I’m making something that aims to replace meat\u2014the process of making doenjang<\/a> yields a rich, wonderfully funky, and umami flavor. Doenjang has a distinct profile compared to miso, despite both being made from soybeans. However, I’ve substituted red or the mellow-white miso in a pinch.\u00a0<\/p>\n

Beyond flavor, I lean on oil to provide a bit of richness as well. The key here is to not let the meatballs dry out during baking by brushing oil midway through baking. Brushing oil over the meatballs helps keep the exterior from feeling overly crusty.<\/p>\n

\"Harissa<\/figure>\n

How to Make Harissa Tomato Sauce<\/h2>\n

The tomato sauce for this recipe is one of my go-to base sauce recipes that is a bit more garlic-forward then dressed up a bit with the help of harissa paste.<\/p>\n

The spices and chile peppers of this heat-forward North African chile paste are a lovely and easy addition to a base tomato sauce. There are several brands of harissa on the market, each with varying heat levels. Ensure you know the heat level and your heat tolerance before adding the amount to the sauce. And, if you’re still unsure, start with a small amount and add or taste until you’re satisfied.\u00a0<\/p>\n

Cooking the Sauce<\/h2>\n

Finally, in the instructions I mention cooking the sauce to your desired marinara consistency. I prefer my sauce on the thicker side, cooking it a bit longer typically called for in more traditional recipes.<\/p>\n

Cooking the sauce is all about cooking the tomatoes and reducing the water content. I like to keep the tomato sauce at a solid simmer, stirring occasionally. Once the sauce is thicker and no longer has a watery appearance, it’s ready. This is a great time to add sugar. Canned tomatoes are harvested on the earlier side of being ripe, which also means the tomatoes tend to be a bit more acidic than sweet as sweetness develops as tomatoes ripen. A couple teaspoons of sugar can go a long way to rounding out the flavor of your sauce.<\/p>\n

\"Close-up<\/figure>\n

FAQ<\/h2>\n

Can you make tofu meatballs without eggs?<\/em> <\/h3>\n

Yes! I like using eggs to add richness and as a binder. However, a couple tablespoons of ground flax is a good alternative.<\/p>\n

What can I substitute for doenjang?<\/em><\/h3>\n

Doenjang, the Korean fermented soybean paste provides a very deep and delicious umami flavor to the overall meatballs which can also similarly achieved by using miso–preferably red if you can find it. <\/p>\n

Can tofu meatballs be frozen?<\/em><\/h3>\n

The meatballs can be frozen but the texture will change slightly as some of the moisture will be pulled from the tofu. Thaw the meatballs before using. <\/p>\n

What do you serve with tofu meatballs?<\/em><\/h3>\n

Use these meatballs anywhere you might see traditional meatballs used-pasta, sub sandwiches, grain bowls. There are so many possibilities! I also really enjoy the meatballs in this soup.<\/a> <\/p>\n

Are tofu meatballs vegan?<\/em><\/h3>\n

While the base recipe is not vegan, you can easily swap the eggs out for ground flax as instructed above. <\/p>\n

What other ways can I use up leftover harissa paste?<\/em><\/h3>\n

I really enjoy these harissa roasted potatoes<\/a>, harissa tomato salad,<\/a> and this harissa acorn squash<\/a>. <\/p>\n

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Harissa Tomato Sauce<\/h5>\n