Thai-Inspired Tofu Meatballs with Red Curry & Kaffir Lime

Are you a vegetarian, but you really miss meatballs? Well, look no further than these juicy tofu meatless meatballs!

Tofu is a very underrated ingredient that we love to experiment with. The key to making tofu tasty is the ingredients you add to it, because it absorbs flavors so well.

In this recipe, we have added aromatics like garlic and ginger, heat from the chili paste, citrus from the kefir lime, and a few more delicious ingredients that make these tofu meatballs pack a serious punch.

For us, a good meatball has to be juicy, and tofu makes that very easy…as long as you cook it correctly. But, don’t worry, the baking technique allows the tofu to remain juicy even as the outside crisps up to perfection.

Why you will love this Tofu Meatballs recipe…

Thai-Inspired Tofu Meatballs with Red Curry & Kaffir Lime

There’s no missing out on delicious meatballs when you have these delicious vegan tofu alternatives. They are crispy, juicy, and bursting with flavor.

Rate this recipe!

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Appetizer, Main Course

Cuisine Thai

Servings 4

Calories 150 kcal

Ingredients

  

1x2x3x

Meatballs:

• ▢ 14 oz (1 block) extra-firm tofu, pressed
• ▢ 2 tbsp red curry paste
• ▢ ¼ cup canned full-fat coconut milk
• ▢ ¼ panko breadcrumbs (use gluten-free if needed)
• ▢ 2 tbsp cornstarch
• ▢ 2 garlic cloves, minced
• ▢ 1 tsp fresh grated ginger
• ▢ 1 tbsp soy sauce (or tamari)
• ▢ Zest of 1 kaffir lime (or regular lime if unavailable)
• ▢ 2 tbsp chopped Thai basil (or regular basil)
• ▢ 1 green onion, finely chopped
• ▢ 1 tsp sesame oil
• ▢ Salt, to taste
• ▢ Optional: 1 tsp brown sugar for balance

To serve:

• ▢ Sweet chili sauce
• ▢ Lime wedges
• ▢ More chopped basil or cilantro

Instructions

 

Ingredients

• 
• Wrap the tofu in a clean towel and place something heavy on top (like a cast iron pan) for 15–20 minutes. This gets rid of excess moisture and helps the meatballs hold their shape.
  
• In a large bowl, crumble the tofu with your hands until it resembles ricotta. Add red curry paste, coconut milk, panko, cornstarch, garlic, ginger, soy sauce, lime zest, basil, green onion, sesame oil, and optional brown sugar. Mix until fully combined. It should be moist but moldable—add more panko if it feels too wet.
  
• 
• Scoop about 1.5 tablespoons of the mixture and roll into balls. You should get around 14–16 meatballs.
• Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and lightly brush or spray with oil. Bake for 25 minutes, flipping halfway, until golden and slightly crispy.
  
• Serve warm with sweet chili sauce, lime wedges, and extra herbs. I love these over rice noodles with quick-pickled veggies too.
  

Nutrition

Calories 150kcal (8%)Carbohydrates 8g (3%)Protein 10g (20%)Fat 9g (14%)Saturated Fat 4g (25%)Polyunsaturated Fat 3gMonounsaturated Fat 2gSodium 258mg (11%)Potassium 52mg (1%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 1234IU (25%)Vitamin C 1mg (1%)Calcium 143mg (14%)Iron 2mg (11%)

Keyword Tofu Meatballs

Tried this recipe?Let us know if you liked it in the comments below!

Serving Suggestions

These tofu meatballs are so versatile that they can be used as an appetizer, part of a buffet, or as a main meal. 

If you are using these meatballs as a main, we suggest serving them over sticky rice or egg noodles with a drizzle of teriyaki sauce. For a light, comforting touch, add a side of warm miso soup — it balances the flavors and rounds out the meal beautifully.

Expert Tips🧑‍🍳

Storage Suggestions

Tofu Meatballs FAQs