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Mexican Tofu Meatballs with Mango Sauce

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Mexican Tofu Meatballs with Mango Sauce
  • 7 Servings
  • 10 mins Prep Time
  • 30 mins Total Time
  • 1 Cal/Serving

Nutritional Facts

Cal./Serving 1
Total Fat
Saturated Fat
Trans Fat
Dietary Fiber


1 pkg (8 oz) Nasoya® TofuBaked, Chipotle, cut up
1/2 cup chopped green onion
2 tbsp chopped fresh cilantro
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
1 lb extra-lean ground beef
1/4 cup beer or water
1 egg
1 cup mango salsa
Chopped fresh cilantro, if desired
1 box of rice, prepared according to package instructions


  1. Heat oven to 400°F. Line large baking sheet with aluminum foil.
  2. In bowl of food processor, pulse tofu, onion, cilantro, cumin, salt, pepper, and garlic until tofu is crumbed. Add beef, beer, and egg. Pulse until ingredients are combined. Shape mixture into 1 1/2-inch balls; place on baking sheet. Bake 20 minutes or until center of meatball reaches 165°F.
  3. In small saucepan, heat salsa. Place rice in serving bowl; top with meatballs, salsa, and additional cilantro.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!