Place all the ingredients for the binder except the psyllium husk into a small, high powered blender. Blend on high until a smooth, green paste/liquid forms. Add the psyllium husk, mix through, and allow to sit and thicken for 5 or so minutes.
While you’re waiting, transfer the tofu to a mixing bowl, and line a baking tray with baking paper.
Add the zucchini binder to the meatball mix, along with the almond meal or gluten free breadcrumbs and parsley if you’re using it. Mix thoroughly and taste for seasoning (it’s vegan so it’s fine!)
Use your hands to mould the mixture into small meatball shaped pieces, and space them evenly on the baking tray. Cook for 20 minutes, and allow them to sit before touching them – they are delicate as they come out of the oven, but firm up as they cool.
Serve them with some gluten free pasta and the remaining passata, or store them in the fridge/freezer for an easy weeknight protein hit.