Using a tofu press, press 1 block extra firm tofu for 10-15 minutes to remove excess water. Alternatively, wrap in paper towels, place a cutting board on top, and weigh it down with heavy pots or pans.
If baking, preheat the oven to 400 ºF.
Once pressed, break tofu into smaller pieces and place in a large mixing bowl.
Add 2 cloves garlic (minced), 1/2 cup breadcrumbs, 3 tbsp tomato paste, 1/4 cup nutritional yeast, 1 tbsp Italian seasoning, 1 tsp garlic powder, 1 tbsp Worcestershire sauce, 1/4 cup Just Egg, 1 tsp salt, and 1/4 tsp black pepper.
With clean hands, squish and squeeze the tofu while mixing all ingredients together until well combined.
Shape the mixture into small round balls by squeezing with your hands. The mixture should hold together without breaking apart.
== Baking (recommended) ==
Place parchment paper on a baking sheet and arrange the tofu balls on top.
Bake for 25 minutes, flipping halfway through.
== Air Fryer ==
Place the tofu balls on the air fryer tray (spray with a little oil if needed).
Air fry at 380 ºF for 15-20 minutes, flipping halfway through.
== Pan ==
Heat 1 tbsp oil in a non-stick pan over medium-high heat.
Cook the tofu balls for 2-3 minutes on one side, then flip and cook another 1-2 minutes until done to your liking.
Toss in 1 cup marinara sauce or any sauce of your choice, or serve over pasta, with rice, or in a vegan meatball sub.