If you have been searching for the perfect spaghetti and tofu meatballs recipe that actually holds together and tastes amazing, you have just found it. These tofu meatballs are soft on the inside, slightly chewy on the outside, and packed with rich umami flavour. They are quick to make, high in protein, and completely family-friendly. You can even make them suitable for babies under 18 months by skipping the oven step for a softer texture.
Served with a simple tomato pasta sauce and your favourite spaghetti, this is a nourishing weeknight dinner that feels like pure comfort food while still being wholesome. Leftovers store really well in both the fridge or freezer, which makes it ideal for meal prep.
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Spaghetti and Tofu Meatballs
Ingredients
MEATBALLS:
- 400 g firm tofu
- 100 g panko breadcrumbs (can sub with oat flour or regular breadcrumbs)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp Italian herbs
- 20 g nutritional yeast
- 2 tbsp Worcestershire sauce (omit for under 12 months)
- 2 tbsp tomato paste
- 2 tbsp olive oil (split, 1 for cooking)
SAUCE:
- 1 tbsp olive oil
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 x 800g can of diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Italian herbs
- 1 tsp smoked paprika
- salt and pepper (to taste; omit for under 12 months)
- 200 ml water (reserved from cooking the pasta - to your desired consistency)
PASTA:
- 350 g pasta (uncooked - cooked according to the packet)
Instructions
Make the Meatballs
- Crumble the tofu with your hands until there are no large lumps. You are aiming for a fine, mince like texture.
- Add the remaining meatball ingredients and mix well. Use your hands to fully combine so the mixture sticks together.
- Scoop 1 to 2 tablespoons of mixture at a time and roll into balls tightly in your hands (if it's too crumbly add a Tbsp more of tomato paste, if too wet, add a little extra breadcrumbs). You should get approximately 20 to 25 meatballs.
- Preheat the oven to 180°C / 350°F.
- Heat 1 tablespoon of olive oil in a frying pan over medium to high heat. Cook the meatballs for around 3 minutes per side, turning until all edges are golden.
- Transfer the pan to the oven and bake for 15 to 20 minutes to firm them up. (Skip this step if serving to babies under 18 months for a softer texture.)
Make the Sauce
- In a separate pan, heat the olive oil over medium heat. Cook the onion for 3 to 5 minutes until soft and translucent.
- Add the garlic and cook for another minute.
- Pour in the remaining sauce ingredients and stir. Reduce to a gentle simmer.
- Cover with a lid and let the flavours develop, stirring occasionally.
Cook the Pasta and Assemble
- Cook your pasta according to packet instructions.
- Once cooked, transfer the pasta into the sauce. Add a splash of pasta water until it reaches your preferred consistency.
- Remove the meatballs from the oven and either stir them gently through the sauce or serve on top.
Storage
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.Notes
Did you make this recipe?
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6 Comments
Just made the “meatballs” and it’s delicious. Definitely will make this again even if my daughter will not like it in a few minutes… added a bit of soy sauce and umami spice (mushroom mostly) to add even more flavour. 🥰
So happy you enjoyed these! And love the umami addition 🙂 x
I made the tofu meatballs and they were delicious. Thanks so much for sharing this recipe.
You’re welcome!! I’m so happy to hear you liked this one!x
Can I omit the nutritional yeast or is there a substitute I can use?
Hi Dassy,
You can omit the nutritional yeast – it gives an umami flavour but isn’t necessary for this to work 🙂