1 tbsp. flax meal
3 tbsp. water
40g rolled oats
400g extra-firm tofu, drained, pressed
2 tbsp. tomato paste
1 tbsp. dijon mustard
1 tbsp. tamari
1 tbsp. Italian seasoning
1 tsp. onion powder
1 tsp. garlic powder
salt & pepper, to taste
1 tbsp. olive oil
Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
In a small bowl, combine the ground flax seeds and water, and set aside.
Add the rolled oats to the bowl of a food processor. Process until a flour is formed and set aside.
In a large bowl, crumble the tofu with your hands, add the flax seed mixture, oat flour, tomato paste, dijon mustard, tamari, Italian seasoning, onion powder, garlic powder and salt and pepper. Mix with your hands until well combined.
Using your hands form the tofu mixture into 15 even-sized balls, squeezing lightly and placing onto the baking sheet. Brush each ball with the olive oil.
Place the baking sheet into the hot oven and bake the meatballs for 25 to 30 minutes, turning halfway through, and cooking until golden brown and crispy on the outside.
Serve with your choice of dipping sauce (not included in the nutritional breakdown).
