Vegetarian Spaghetti and Meatballs

Tofu Spaghetti

0 from 0 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Vegan, Vegetarian
Cuisine American, Vegetarian
Servings 4 servings (~20 meatballs)
Calories 368 kcal


  • 1 package extra firm tofu drained and crumbled, 14-ounce
  • 1 Pkg Tofu Noodles
  • 4 tablespoons MCT Oil
  • 2 cups thinly sliced mushrooms about 4 ounces
  • 3/4 cup finely diced onion
  • 1/2 cup Carbquick
  • 1 Can Red Gold Tomato Sauce
  • Pinch sea salt plus 1/2and more to taste
  • 3 cloves garlic roughly chopped
  • 1/4 teaspoon red pepper flakes
  • 1 Large Egg
  • 1/4 cup FC bread crumbs Dry out 3 FC bread slices and make into crumbs in food processor
  • 1 tablespoon finely chopped parsley leaves
  • freshly ground black pepper


  • In a medium skillet over medium heat, warm 2 tablespoons of the oil. Add the onion and a pinch of salt. Cook until softened, about 3 to 5 minutes. Add the mushrooms, garlic, and red pepper flakes. Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their juices and are lightly caramelized, about 4 to 5 minutes.
  • Transfer the vegetables to the work bowl of a food processor. Add the tofu, egg and 1/2 teaspoon of salt and pulse to combine.
  • Add the FC bread crumbs and parsley and pulse to combine again. Scrape the mixture into a bowl and season with plenty of freshly ground black pepper.
  • Spread the Carbquick on a plate. Moisten your hands with water and form the tofu mixture into 1 1/2-inch balls. Lightly coat the balls in flour and put them onto a baking sheet or large plate.
  • In a large skillet over medium heat, warm the remaining 2 tablespoons oil. Add the balls and cook them until browned all over, about 3 to 4 minutes on each side. Add the tomato sauce to the pan and simmer until the balls are firm and cooked through, about 15 minutes. Serve with tofu Noodles


Calories: 368kcalCarbohydrates: 31gProtein: 17gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 46mgSodium: 1235mgPotassium: 230mgFiber: 12gSugar: 7gImpact Carbs: 19g
Tried this recipe?Let us know how it was!