To a large mixing bowl, add the panko breadcrumbs and soy milk and whisk together. Let sit for 3 to 5 minutes.

Add your tofu, flax egg, and spices to the bowl and mix by hand until everything is fully incorporated. You want the mixture to be tacky but not very wet. Add more dry ingredients, like nutritional yeast, or wet ingredients, like soy milk, to adjust the texture as needed. To test the "batter," simply pinch and roll a bit between your fingers. If it stays together, move on to the next step. If it's too mushy, add more dry ingredients. Too crumbly, add more wet ingredients.

Using a 2 tablespoon scoop, make meatballs out of the mixture. Briefly roll each ball by hand to achieve smoothness and uniformity.

To a lightly oiled large nonstick skillet (use olive oil or a neutral oil; cooking spray should work fine) to medium heat, add the tofu meatballs. Depending on the size of your skillet, you may need to cook in batches. Do not crowd the pan. Cook on each side for about 2 to 3 minutes or until golden brown. You can also bake these tofu meatballs on a parchment paper lined baking tray in a 400 degrees F (200 degrees C) oven for 25-30 minutes, flipping the meatballs and rotating the tray halfway through.

Remove the tofu meatballs from the pan and place on a plate or tray lined with paper towels and add to your pasta with your favorite sauce.