High Protein Sweet Chili Tofu Meatball Bowl
This Better Than Takeout recipe is about to blow your socks off! If you're looking for a high protein, plant-based meal you can prep ahead and love all week? These Sweet Chili Tofu Meatballs are exactly what you're looking for. Baked, not fried, sticky and saucy, and full of bold Asian flavor; serve them over rice with crunchy veggies or enjoy as a party-ready appetizer. Gluten free, oil free and easy to make!
Servings 24 meatballs
Calories 75kcal
Equipment
- oven, stove
Ingredients
Meatball Ingredients
- 16 oz high protein super firm tofu
- ½ yellow onion
- 4 garlic cloves
- 1 tbsp ground flaxseed
- 2 tbsp coconut aminos
- 1 cup gluten free panko breadcrumbs
- ½ tsp powdered Worcestershire*
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp sea salt
Sweet Chili Sauce Ingredients
- 2 tbsp coconut aminos
- 1 tbsp sriracha
- 1 tsp crushed red pepper more or less to taste
- 1 tsp garlic powder
- ¼ cup maple syrup
- ¼ cup rice vinegar
- 1 tbsp tapioca flour or cornstarch
- 2-4 tbsp water depending on desired thickness
Bowl Ingredients
- 1 cup jasmine rice cooked (optional)
- 1 cup red cabbage shredded
- 1 cup green cabbage shredded
- ½ cup carrots shredded
- ¼ cup green onions chopped
- ¼ cup roasted salted cashews chopped
Instructions
- Preheat oven to 400 degrees. Line a large metal baking sheet with parchment paper.
- Add all ingredients for the meatballs to a food processor and pulse until combined.
- Roll into 18-20 balls and place on the baking sheet. Bake for 30 minutes, turning once halfway through.
- Meanwhile, add the ingredients for the sauce to a small saucepan and bring to a gentle simmer, stirring frequently until thickened. Add a tbsp of water at a time to adjust consistency if desired.
- Remove the meatballs from the oven and baste with a small amount of the sauce to coat. Bake for 5 more minutes.
- Heat a large skillet over medium heat and add a small amount of oil or water to coat. Add in the cabbage and carrots and sauté for 3-4 minutes just until barely tender, seasoning with salt.
- To serve, place rice in bowls, topped with cabbage and carrots, and arrange meatballs on top, drizzling with remaining sauce. Sprinkle with green onions and cashews and enjoy!
Notes
* You can use traditional Worcestershire, but it's not typically plant-based due to the addition of anchovies. This is the Worcestershire powder that I use from All Spice
Nutrition
Serving: 1ball | Calories: 75kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Cholesterol: 2mg | Sodium: 173mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 0.5mg
