These Crispy Tofu Meatballs are served over a Creamy Walnut Pesto Orzo for a comforting, plant-based dinner that still feels fresh and vibrant. The meatballs are lightly seasoned with Italian herbs and nutritional yeast, then baked and pan-crisped for texture, while the pesto blends walnuts, basil, parsley, spinach and lemon for a bright, creamy sauce. It’s an easy weeknight meal that comes together with simple pantry ingredients but feels special enough to share.
Why You’ll Love This Recipe
- Creamy dairy-free pesto
- Simple pantry ingredients
- High-protein Plant-based meal
- Great for meal prep
- Fresh but comforting
- Family-friendly vegan dinner
Ingredients
For the Crispy Tofu Meatballs
- 1 package extra-firm tofu, drained and crumbled
- 1 cup all-purpose flour
- 1/4 cup nutritional yeast
- 1 tsp fine salt
- 2 tsp garlic powder
- 1/2 tbsp Italian seasoning (or garlic and herb blend)
- 1/8 tsp black pepper
- 3 tbsp olive oil (for brushing/basting)
For the Creamy Walnut Pesto
- 1/4 cup walnuts
- 1 cup fresh basil
- 1 cup baby spinach, roughly chopped
- 1/4. cup fresh parsley
- 1/4 cup plant milk (oat or soy work best)
- 1/4 cup olive oil
- 3 tbsp nutritional yeast
- 1/2 tsp salt
- 1 tbsp fresh lemon juice
For the Orzo
- 1 cup orzo
- Olive oil (for finishing)
Instructions
Make the tofu meatball mixture
In a large bowl, add crumbled tofu, flour, nutritional yeast, salt, garlic powder, Italian seasoning, and black pepper.
Using clean hands, mix thoroughly, squeezing the tofu as you combine to break it down further and evenly distribute flour and seasonings. The mixture should become cohesive.
Cover the bowl with a clean kitchen towel and let rest for 15 minutes. This allows the flour to hydrate, helping the mixture become stickier and easier to shape with a firmer, meatier texture.
Shape and Bake
Preheat oven to 375F and line a baking sheet with parchment paper.
Scoop mixture using a 1/4 cup measure, then shape into meatballs using your hands. You should get about 10 meatballs.
Place on baking sheet and brush generously with olive oil, making sure all exposed flour is coated.
Bake for 25 minutes or until bottoms are golden.
Pan-Finish for Crispness
About 5 minutes before the meatballs are done, heat skillet over medium heat and lightly grease it.
Transfer baked meatballs to the pan and brown the second side for about 6 minutes, until crisp and golden.
Remove and let cool for 15 minutes to set.
Cook the Orzo
Cook orzo according to package instructions. Drain and return to pot. Drizzle lightly with olive and stir to prevent sticking. Set aside.
Make the Walnut Pesto
Add walnuts, basil, spinach, parsley, plant milk, olive oil, nutritional yeast, salt, and lemon juice to a blender or food processor.
Blend until smooth and creamy (or leave some texture if desired) scraping down sides as needed. Adjust texture with a splash more plant milk if needed.
Assemble
Toss cooked orzo with walnut pesto, reserving a small amount for drizzling if desired.
Serve in bowls topped with crispy tofu meatballs. Drizzle extra pesto over the top and garnish with fresh parsley.
Enjoy warm.
Storage
Store leftover creamy walnut pesto orzo and crispy tofu meatballs in an airtight container in the refrigerator for up to 4 days.
If possible, store the tofu meatballs separately to help maintain their crisp exterior, though they’re still delicious stored together.
Reheating
Reheat gently in the microwave at 30-second intervals, stirring between each until warmed through. If the orzo seems a little thick after chilling, stir in a splash of unsweetened plant milk, vegetable broth, or water to bring back it’s creamy consistency.
For the crispiest tofu meatballs, reheat them separately in a 350F one or air fryer for 5-8 minutes before serving. They can also be microwaved if you’re short on time, though they’ll lose some of their crispness.
The flavors become even more savory the next day, making leftovers perfect for an easy lunch.
Tip
For the richest flavor and greatest nutritional benefits, use a high-quality, single-origin extra virgin olive oil packaged in a dark glass bottle. That said, any olive oil you have on hand will still work beautifully in this recipe.
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