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No-Meat Meatballs

$18.50

1- 30 ct bag

These delicious faux meatballs are made from Tofu. Great with pasta, on sandwiches or pitas, as well as topping salads!

Description: These delicious faux meatballs are made from Tofu. For the vegetarians and vegans out there, this is for you! There are 30 no-meatballs to a bag that go great with your favorite red sauce and pasta for the traditional Italian dinner. They're also delicious in wraps and pitas with your favorite sandwich toppings. They're made of tofu, sunflower seeds, grains and spices. These delicious little bites are fully cooked and only need to be reheated to eat. 

Ingredients: "No-Meatballs": Organic tofu (filtered water, organic soybeans, nigari-a natural coagulant), Organic Onion, Organic Okara (whole soybean fiber), Organic Sunflower Seeds, Organic Tamari (water, soybeans, salt, wheat), Whole grain Bread Crumbs (whole wheat, wheat, oats, rye, buckwheat, corn, millet, barley, rice, barley malt, soybean oil, water, yeast, wheat bran, sea salt, raisin juice concentrate), Garlic, Fennel, Parsley, Oregano, Basil. Tomato Sauce: Whole Tomatoes (whole tomatoes, tomato juice, salt, calcium chloride, citric acid), Organic Olive Oil, Fresh Roasted Garlic, Organic Sugar, Sea Salt, Oregano, Parsley.

Storage: Keep frozen until ready to eat. Thaw in fridge for a couple of hours then heat and serve. 

Reheating Suggestion: You can broil the no-meatballs and then add them to your sauce or gravy to simmer. If you prefer to not broil them; thaw and add to sauce or gravy until heated through. You can also lightly saute the no-meatballs in a pan and serve. Baking and microwaving can dry them out. 

Fresh Tofu Inc.

Fresh Tofu Inc. of Allentown Pennsylvania, has been supplying the east coast with organic tofu and other fine soyfood products since 1984. The  Allentown plant is under the Kosher supervision of Rabbi Yehuda Kelemer of Young Israel of West Hempstead.  All of their products are vegan. No preservatives are ever used in the processing and the highest quality ingredients are always used.

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