Vegan Tofu Kofta
Make these easy Vegan Tofu Kofta with warming Middle Eastern-inspired spices, fresh herbs and protein-rich tofu. Perfect in wraps, grain bowls, salads or mezze platters.
Servings: 8 kofta
Calories: 90.02kcal
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
Calories: 90.02kcal | Carbohydrates: 7.92g | Protein: 7.42g | Fat: 3.29g | Saturated Fat: 0.36g | Polyunsaturated Fat: 1.82g | Monounsaturated Fat: 0.93g | Sodium: 156.76mg | Potassium: 121.28mg | Fiber: 1.89g | Sugar: 1.39g | Vitamin A: 304.09IU | Vitamin C: 3.76mg | Calcium: 87.98mg | Iron: 1.67mg