Bowl of nut balls in red sauce with breadcrumb decoration

Plant-Based and Protein-Packed

These are easy to make and foolproof to bake because the mixture gets cooked through in a short time, leaving each ball with lots of crispy surface and a tender, meaty center.

Prep Instructions

  • Yield: 40 (2 ball) servings
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour

Recipe Ingredients

  • 3/4 cup quinoa, uncooked
  • 2 cups water
  • 1 cup walnuts, ground
  • 2 teaspoons garlic salt (or ½ teaspoon salt)
  • 1/4 cup dried onion flakes
  • 1/4 cup nutritional yeast flakes
  • 1/2 cup quick oats (or 1/4 cup garbanzo flour)
  • 2 tablespoons beef-style seasoning
  • 1 tablespoon onion powder
  • 1 (16 oz.) package tofu
  • 1/2 cup water


  1. Combine 3/4 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.
  2. Meanwhile, mince walnuts in a food processor and place in large mixing bowl, along with all seasonings.
  3. Blend tofu and water until smooth. Add to mixture in bowl and then stir in cooked quinoa and oats/garbanzo flour. Mixture should be thicker than muffin batter, so it holds its shape when scooped onto the pan.
  4. Using a small, release-type scoop, scoop batter onto a cookie sheet lined with nonstick liner or baking parchment, or oil the pan.
  5. Bake at 350°F for 30 minutes or until just getting brown on top and bottom. Serve with spaghetti sauce or gravy—or just eat them as is! Make a double recipe; they freeze well.

Nutritional Data

Calories: 41.85
Fat: 2.65 g
Saturated Fat: 0.27 g
Cholesterol: 0 mg
Sodium: 33.08 mg
Carbohydrates: 2.90 g
Fiber: 0.69 g
Sugars: 0.30 g
Protein: 2.21 g
© AdventHealth