Make these easy Vegan Tofu Kofta with warming Middle Eastern-inspired spices, fresh herbs and protein-rich tofu. They're perfect in wraps, grain bowls, salads or mezze platters. Get the recipe below.
Kofta is a wonderfully versatile dish with roots stretching across the Middle East, South Asia, Central Asia and the Mediterranean. Traditionally, kofta are made by combining minced meat with herbs, spices and other flavourings before shaping it into balls, patties or sausage-like kebabs. Over time, countless regional variations have developed, from Turkish köfte and Greek keftedes to Indian kofta curries and Persian-style kebabs.
Depending on where you are in the world, some varieties are grilled over charcoal, while others are simmered in rich sauces or served alongside flatbreads, rice and salads. They may be heavily spiced, packed with fresh herbs or flavoured with ingredients such as onion, garlic, chilli and warming spices. This diversity makes kofta a fantastic dish to recreate with plant-based ingredients.
My Vegan Tofu Kofta are a simple meat-free take on the classic kebab-style version. Firm tofu is crumbled and mixed with red onion, garlic, fresh herbs, tomato puree and aromatic spices including cumin, coriander, sumac and mint. The result is a flavour-packed mixture that can be shaped into small kebabs and pan-fried until beautifully browned.
You can serve them in a number of different ways. I like to serve them in warm flat breads with salad and a creamy vegan mint-yogurt sauce with grilled baby courgettes!
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Ingredients
To make these Vegan Tofu Kofta, you will need:
- Firm tofu
- Red onion
- Garlic
- Ground cumin
- Ground coriander
- Sumac
- Dried mint
- Paprika
- Salt and black pepper
- Chickpea flour
- Fresh parsley
- Vegetable oil
Step-by-step Instructions
- Step 1: crumble the tofu into a bowl
- Step 2: add the remaining ingredients and mix well
- Step 3: shape into small kebabs and fry into golden brown
- Step 4: serve as you wish, I used warm flat breads a mint-yogurt sauce and grilled baby courgettes
Hint: Before shaping all of the kofta, squeeze a small amount of the mixture firmly in your hand. If it crumbles apart, continue mashing or add a little more flour, one teaspoon at a time. If the mixture feels too wet, adding a little extra flour will also help.
Substitutions
This recipe is easy to adapt depending on what you have available.
- Red onion: White or brown onion will work instead.
- Fresh parsley and coriander: You can adjust the balance of the herbs to suit your taste. If you dislike coriander, use extra parsley instead.
- Chickpeas flour: Plain flour can also work well but you may need to use a little more.
- Sumac: If you don't have sumac, a small squeeze of lemon juice can add some acidity, although it will make the mixture slightly wetter.
- Dried mint: Fresh mint can be used instead; simply chop it finely before adding it to the mixture.
Varitaions
Once you have mastered the basic recipe, there are plenty of ways to change up these vegan kofta.
- Make them spicy: Add chilli flakes, cayenne pepper or finely chopped fresh chilli to the mixture for some heat.
- Add more herbs: Fresh mint or dill would both work beautifully alongside the parsley and coriander.
- Make vegan kofta meatballs: Instead of shaping the mixture into small kebabs, roll it into bite-sized balls. These are ideal for serving with a tomato sauce, in wraps or as part of a mezze platter.
- Try baking or air frying: For a lower-oil version, you can experiment with baking or air frying the kofta. Brush or spray them lightly with oil first to encourage browning.
- Turn them into burgers: Shape the mixture into small patties instead of kebabs and serve in pitta bread or burger buns with salad and a creamy vegan yogurt sauce.
Equipment
You don't need any specialist equipment to make these Vegan Tofu Kofta. You will need:
- A large mixing bowl
- A chopping board
- A sharp knife
- Measuring spoons
- A frying pan
- A spatula or fish slice for turning the kofta
Storage
Store any leftover tofu kofta in an airtight container in the fridge for up to 3 days.
Reheat them gently in a frying pan with a little oil until warmed through. You can also reheat them in an oven or air fryer.
For best results, store the cooked kofta separately from any sauces, salads or flat breads.
Top tip
Make the kofta small and compact. The smaller the kofta, the easier they are to handle and turn in the frying pan. Press each one firmly as you shape it to help the tofu mixture bind together, then avoid turning them too soon so that a golden crust has time to develop.
Frequently asked questions
Kofta is a broad term used for a variety of dishes made from a mixture that is shaped into balls, patties or kebabs. Traditional versions are often made with minced meat, but there are many vegetarian and plant-based alternatives.
Vegan kofta can be made using a wide range of ingredients, including tofu, beans, lentils, chickpeas, vegetables, nuts or plant-based meat alternatives. In this recipe, firm tofu is combined with herbs, spices, onion, garlic and chickpea flour.
The mixture may be too wet or may not have been mashed together thoroughly enough. Make sure excess moisture has been removed from the tofu and add a little more flour if necessary. Shaping the kofta into smaller pieces will also make them easier to handle.
Yes. You can prepare the mixture, cover it and store it in the fridge before shaping and cooking. Give it a quick mix before shaping if any moisture has collected.
The recipe
Vegan Tofu Kofta
Equipment
- A large mixing bowl
- A chopping board
- A sharp knife
- A frying pan
- A spatula or fish slice for turning the kofta
Ingredients
- 450 g firm tofu
- ¼ red onion finely chopped
- 2 cloves garlic minced
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon ground coriander
- 1 teaspoon sumac
- 1 teaspoon dried mint
- 1 tspt paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 75 g chickpea flour
- 15 g fresh parsley finely chopped
- 15 g fresh coriander finely chopped
- 2 tablespoon vegetable oil for frying
Instructions
- Crumble the tofu into small pieces using your hands.
- Add the chopped red onion, minced garlic, ground cumin, ground coriander, sumac, dried mint, salt, black pepper, chickpea flour, fresh parsley and fresh coriander.
- Use your hands to thoroughly mash and combine the ingredients. Keep mixing and pressing the mixture together until it forms a cohesive mixture that holds its shape when squeezed.
- Take small portions of the mixture and shape them into 8 short kebab shapes.
- Heat the vegetable oil in a frying pan over a medium heat. Add the tofu kofta and cook for a few minutes on each side, turning carefully, until they are golden brown all over.
- Serve hot with your favourite sides, sauces and salads.
Nutrition
Serving suggestions
I served my Vegan Tofu Kofta on a warm flatbread with mint-yogurt, grilled baby courgettes and red onion. You could also serve them with:
- Hummus and pitta
- A drizzle of tahini or hot sauce
- Persian rice
- In a wrap with fresh salad
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