- 1 (14 ounce) package firm tofu (such as Nasoya® Lite Firm), drained
- 1/4 cup cornmeal
- 1/4 cup rolled oats
- 1/4 cup oat bran
- 1/4 cup ground flax seeds
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons steak seasoning (such as Mrs. Dash®)
- 1 tablespoon soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon brown sugar
- fresh cracked black pepper, or to taste
- 8 ounces mushrooms, grated, or more to taste
- 1 onion, minced
- 1 clove garlic, minced, or more to taste
- 1 bunch parsley, minced
- 1 splash dry red wine, or as needed
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone liner or parchment paper.
- Place tofu in a large bowl; crumble into small pieces using a pastry blender. Add cornmeal, rolled oats, oat bran, ground flax seeds, Dijon mustard, steak seasoning, soy sauce, Worcestershire sauce, paprika, oregano, liquid smoke, brown sugar, and black pepper.
- Place grated mushrooms in a large skillet over medium heat; cook and stir until they soften and release their liquid, 3 to 5 minutes. Add to tofu mixture in the bowl; stir well to combine.
- Place onion and garlic in the same skillet; cover and cook until softened, about 5 minutes. Stir into tofu mixture in the bowl.
- Place parsley in the skillet and cook, covered, until wilted, 3 to 5 minutes. Mix into tofu mixture. Add enough wine to make the mixture moist enough to shape into balls. Arrange balls on the lined baking sheet.
- Bake meatballs in the preheated oven until browned and crisp on the outside, about 1 hour.