Name: Middle Eastern Tofu Kebabs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 450 g firm tofu, prepared according to pack instructions; 1/4 red onion, finely chopped; 3 garlic cloves, minced; 1 1/2 tsp cumin; 1 1/2 tsp coriander; 1 tsp sumac; 1 tsp dried mint; 1/2 tsp turmeric; 1/2 tsp chilli powder; 1/2–1 tsp salt; 1/4 tsp black pepper; 3 tbsp tomato puree; 65 g plain flour or chickpea flour; 15 g fresh parsley, finely chopped; 15 g fresh coriander, finely chopped; Oil for frying

I make these Middle Eastern tofu kebabs when I want something savory, satisfying, and packed with warm spices without spending too much time in the kitchen. The crumbled tofu soaks up cumin, coriander, sumac, mint, and garlic beautifully, giving me a plant-based kebab that feels hearty, fragrant, and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it comes together quickly with simple ingredients and delivers big flavor in a short amount of time. I get a high-protein vegan dish that works well for lunch, dinner, or even a filling snack. I also like how versatile it is, since I can serve these kebabs with flatbread, fresh salad, rice, or a creamy dipping sauce. The texture is tender on the inside and golden on the outside, which makes every bite especially satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

450 g firm tofu, prepared according to pack instructions

1/4 red onion, finely chopped

3 garlic cloves, minced

1 1/2 tsp cumin

1 1/2 tsp coriander

1 tsp sumac

1 tsp dried mint

1/2 tsp turmeric

1/2 tsp chilli powder

1/2–1 tsp salt

1/4 tsp black pepper

3 tbsp tomato puree

65 g plain flour or chickpea flour

15 g fresh parsley, finely chopped

15 g fresh coriander, finely chopped

Oil for frying

Directions

I start by crumbling the prepared tofu into small pieces in a large mixing bowl. Then I add the chopped red onion, minced garlic, cumin, coriander, sumac, dried mint, turmeric, chilli powder, salt, black pepper, tomato puree, flour, parsley, and coriander.

Next, I use my hands to mash and mix everything together until the mixture holds together when I press it. Once the mixture is ready, I shape it into small kebabs using my palms. I sometimes make them into small patties instead when I want a slightly easier shape for frying.

I heat a small amount of oil in a frying pan over medium heat. Then I fry the kebabs for several minutes on each side until they turn golden brown and are heated through. I serve them warm with flatbread, salad, or my favorite dipping sauce.

Servings and timing

I get 4 servings from this recipe, which makes it great for a small family meal or meal prep.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Calories: 120 kcal per serving

Variations

I like changing this recipe depending on what I have at home. Sometimes I use chickpea flour for a slightly nuttier flavor and a gluten-free option. I also like adding a little extra chilli powder when I want more heat. For a fresher taste, I sometimes mix in extra parsley or coriander.

When I want a different cooking method, I shape the mixture into patties and cook them the same way. I can also serve these kebabs in wraps, over rice bowls, or with hummus and pickled vegetables for a more complete meal.

Storage/Reheating

I store leftover kebabs in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I usually place them in a frying pan over medium-low heat for a few minutes on each side until warmed through. I can also reheat them in the oven or air fryer to help bring back some of the crisp texture. I avoid microwaving them for too long because that can make them softer than I prefer.

Related Recipes:

Kofta Kebabs

FAQs

Can I make these tofu kebabs ahead of time?

I can prepare the mixture ahead of time and keep it covered in the refrigerator for up to 24 hours before shaping and frying. That makes the recipe even more convenient when I want a quicker meal later.

Can I bake these instead of frying them?

I can bake them if I prefer a lighter option. I place them on a lined baking tray, lightly brush them with oil, and bake until firm and lightly golden, flipping once during cooking for even color.

What can I serve with Middle Eastern tofu kebabs?

I like serving them with flatbread, couscous, rice, chopped salad, hummus, tahini sauce, or a dairy-free yogurt dip. They also work well inside wraps or pita sandwiches.

How do I keep the kebabs from falling apart?

I make sure the tofu is properly prepared and not too wet before mixing. I also mash the mixture well so everything binds together, and I add enough flour to help the kebabs hold their shape.

Can I freeze these kebabs?

I can freeze them after shaping or after cooking. I like placing them on a tray first so they freeze individually, then transferring them to a freezer-safe container or bag. They can be reheated straight from frozen or thawed first in the refrigerator.

Conclusion

I love how these Middle Eastern tofu kebabs turn a few simple ingredients into a flavorful and satisfying meal. The combination of herbs, spices, and tofu gives me a recipe that feels comforting, filling, and easy enough for any day of the week. Whether I serve them with flatbread, salad, or a dip, I always get a delicious plant-based dish that I am happy to make again.

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