Ingredients:

  • 14 oz extra-firm tofu, pressed and crumbled
  • 8 oz baby bella mushrooms, finely minced
  • 1/2 cup panko breadcrumbs
  • 2 tbsp soy sauce
  • 1 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1/2 tsp ground allspice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp oil

Instructions:

  1. Pulse mushrooms in a food processor until they resemble coarse crumbs.
  2. In a large bowl, mash the pressed tofu with a fork until crumbly. Fold in the minced mushrooms, panko, soy sauce, nutritional yeast, and spices.
  3. Roll the mixture into 1-inch (2.5cm) spheres.
  4. Add 2 tbsp of oil to the skillet over medium-high heat until shimmering.
  5. Carefully place the balls in the pan. Fry for 5–7 minutes, rotating occasionally, until they develop a deep mahogany crust on all sides.
  6. Remove the meatballs from the pan and place them on a plate.