Tofu Meatballs with House Marinara
1 package extra firm tofu
1 ½ cups Italian seasoned Panko breadcrumbs (these are surprisingly vegan!)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried parsley
Drain tofu block and slice in half lengthwise. Place on cutting board with a clean kitchen towel (or several paper towels) on top and bottom. Place weight on top for at least 20 minutes to squeeze out most of the water (I use my dutch oven for this, but you could also use a sautee pan and weigh it down with canned goods).
Place all ingredients in the food processor until fully combined. Roll into desired size meatballs. Place on baking sheet in 375 degree oven for 20 minutes or until golden brown. Top with House Marinara.
Note: For extra crispy meatballs, roll each one in more breadcrumbs and spray the top with cooking oil before baking.