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87% would make again

Black Bean & Tofu “Meat”balls

by Crystal Hatchfeatured in Meatless Meatballs 4 Ways


for 4 servings

  • 1 package firm tofu, patted dry
  • 15.5 oz black beans (440 g), 1 can, drained and rinsed
  • 1 red onion, diced
  • 1 cup spinach (40 g)
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 2 cups whole wheat breadcrumbs (230 g)
  • 1 egg

Nutrition Info

Shop ingredients with
    Calories 516
    Fat 7g
    Carbs 88g
    Fiber 12g
    Sugar 6g
    Protein 23g

Estimated values based on one serving size.


  1. Preheat oven to 375°F (190°C).
  2. In a blender or food processor, add tofu, black beans, onion, spinach, garlic, and tomato paste, and blend until smooth. Transfer to a large bowl.
  3. To the bowl, add the oregano, salt, pepper, paprika, breadcrumbs, and egg. Mix well until a dough forms.
  4. Use your hands to form 1-inch (2-cm) balls from the black bean and tofu mixture. Place in rows on a parchment paper-lined baking sheet.
  5. Bake for 20 minutes, or until golden, flipping halfway.
  6. Enjoy!