Description
A delightful fusion of savory herbs, tangy olives, and rich balsamic vinegar, all come together in hearty tofu meatballs in a simple sheet pan meal that’s perfect for mixed-diet families.
Ingredients
Scale
- 1 Tbsp + ½ cup olive oil (divided)
- 1 medium onion, finely chopped
- 6 cloves garlic, minced
- 1 ½ cups crumbled tofu (about 12-oz)
- ¾ cup quick cooking oats
- ¾ cup fine bread crumbs
- ¼ cup balsamic vinegar
- 1 lemon, juiced
- 1 shallot, thinly sliced
- 1 Tbsp oregano
- 2 tsp fresh thyme, chopped
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 bunches broccolini, trimmed
- ½ cup olives, torn (your favorite Greek variety)
- ½ cup flat-leaf parsley, chopped
- ½ cup garlic sauce (or basil garlic sauce)
Instructions
- Preheat the oven to 350°: Line a baking sheet with a silpat mat or parchment paper.
- Saute the aromatics: In a large skillet, heat 1 tablespoon of oil over medium heat. Add the onion and saute until translucent. Add the garlic and cook until the onion is golden, about 5 minutes.
- Make the meatball mixture: Transfer the onion and garlic to a food processor, along with the tofu, oats and bread crumbs. Process until finely combined. Transfer the mixture to a bowl and set aside.
- Make the flavor bomb: In a blender, combine the vinegar, ½ cup olive oil, lemon juice, shallot, herbs, salt and pepper. Pulse until smooth. Pour ¼ cup of the mixture into the bowl with the tofu mixture. Combine well so that everything is evenly distributed.
- Form the meatballs: Form into 2-inch sized meatballs and place on the sheet pan. Arrange the broccolini around the meatballs. Drizzle everything with 2 tablespoons of the dressing.
- Bake: Cook for 10 minutes, rotating halfway through the cook time. Remove from the oven and drizzle with the remaining dressing. Serve with the garlic sauce.
Notes
- Soy Allergy? Replace the tofu with a soy-free tempeh or with 1 ½ cups cooked or canned lentils or white beans.
- Spoiler Alert: Sheet Pan Mediterranean Tofu Meatballs & Broccolini will stay fresh in an air-tight container in the refrigerator a week.
- For non-vegans: Divide the broccolini between two sheet pans and cook with the tofu meatballs on one pan, and frozen store-bought meatballs on the other.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Mediterranean