Description
These Middle Eastern tofu kebabs are savory, aromatic, and packed with warm spices, offering a satisfying plant-based meal. Crisp on the outside and tender inside, they are perfect for quick lunches or dinners.
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
Instructions
- Crumble the prepared tofu into a large mixing bowl.
- Add red onion, garlic, cumin, coriander, sumac, dried mint, turmeric, chilli powder, salt, black pepper, tomato puree, flour, parsley, and coriander.
- Mix and mash everything together until the mixture holds its shape when pressed.
- Shape the mixture into small kebabs or patties using your hands.
- Heat oil in a frying pan over medium heat.
- Fry the kebabs for several minutes on each side until golden brown and heated through.
- Serve warm with flatbread, salad, or dipping sauce.
Notes
Use chickpea flour for a gluten-free option and nuttier flavor.
Add extra chilli powder for more heat.
Store leftovers in the refrigerator for up to 3 days.
Reheat in a pan, oven, or air fryer for best texture.
Mixture can be prepared ahead and refrigerated for up to 24 hours.
Kebabs can be baked instead of fried for a lighter option.
Freeze shaped or cooked kebabs for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 0 mg
