---
title: Crispy Tofu Meatballs with Ginger Harissa Tahini Broth
servings: 2
prep-time: 20 minutes
cook-time: 30 minutes
tags: [tofu, vegan, plant-based, meatballs, noodle-soup]
source: https://www.instagram.com/reel/DSDfA05CS3y/
image: https://scontent-iad3-1.cdninstagram.com/v/t51.71878-15/597658020_1171460294696684_8740878217332046048_n.jpg?stp=cmp1_dst-jpg_e35_s640x640_tt6&_nc_cat=108&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=IrjsUDqGqzUQ7kNvwG_1Whg&_nc_oc=AdlX0FgvCq6FEGVJvaMvTIaqNRHRTvcjpk4aDIlhWJmqTmYBLlJKt6GoGs0r6eiK0rY&_nc_zt=23&_nc_ht=scontent-iad3-1.cdninstagram.com&_nc_gid=moZcGl2kaM4SbBkrZvTTbw&oh=00_AfltSA2u62zYUfvOH0biMkIh1buRpbc53N_b9CtF8NlfBg&oe=694C8D9E
---

Preheat your #oven to 400°F. Line a #baking sheet{} with parchment. In a #bowl{}, crumble @tofu{12%oz} and mash until crumbly. Add @garlic{2%cloves} minced and @onion{1%small} finely chopped. Mix in @bread crumbs{1%cup}, @nutritional yeast{2%tbsp}, @soy sauce{1.5%tbsp}, @salt{0.5%tsp}, @black pepper{0.25%tsp}, and @smoked paprika{0.5%tsp} until combined. Roll into small meatballs about 1 inch in diameter and place on the prepared #baking sheet{}.

Bake for ~{18%minutes}, turning once halfway, until the exterior is crisp and the centers are heated through.

Meanwhile, in a medium saucepan, whisk together @tahini{2%tbsp}, @ginger{1%tbsp}, and @harissa paste{1%tbsp} with @vegetable broth{2%cups} until smooth. Stir in @lemon juice{1%tbsp} and @salt{0.25%tsp} to taste. Bring to a gentle simmer.

Once the meatballs are cooked, either add them to the simmering broth to rewarm for ~{3%minutes} or keep them warm on the side. Ladle hot broth into bowls and nestle 2 meatballs in each bowl. Garnish with @parsley{1%tbsp} if using and serve.