Middle Eastern Tofu Kebabs
These Middle Eastern tofu kebabs are crispy on the outside, tender inside, and packed with warm spices, herbs, and garlic. They make a quick, flavorful plant-based meal perfect with rice, pita, salad, or tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 mini kebabs
- Category: Main Course
- Method: Pan Fry
- Cuisine: Middle Eastern
- Diet: Vegan
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 to 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
2 tbsp neutral oil for frying
Instructions
- Break the tofu into small pieces in a large bowl.
- Add the chopped red onion, minced garlic, cumin, coriander, sumac, dried mint, turmeric, chilli powder, salt, black pepper, tomato puree, flour, parsley, and coriander.
- Mash and mix everything together using your hands until the mixture is well combined and holds together when pressed.
- Shape the mixture into small kebab shapes or round patties using the palm of your hand. Keeping them small helps them hold together during cooking. The mixture should make about 12 mini kebabs.
- Heat oil in a frying pan over medium heat.
- Fry the kebabs for 1 to 2 minutes on each side, turning carefully, until browned and slightly crisp on all sides.
- Serve warm with rice, pita bread, salad, hummus, or tahini sauce.
Notes
- For an oven version, bake on a lined tray at 180 C or 160 C fan for 25 to 30 minutes until lightly browned.
- Chickpea flour can replace plain flour for a gluten free option and a nuttier flavor.
- Add lemon zest for a brighter flavor or smoked paprika for a smoky variation.
- The mixture can be shaped into burger style patties and served in wraps or flatbreads.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a frying pan, oven at 180 C for 8 to 10 minutes, or microwave briefly.
- For freezing, cool completely and freeze in a single layer before transferring to a container.
Nutrition
- Serving Size: 3 kebabs
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 0 mg
Find it online: http://recipesbyjanet.com/middle-eastern-tofu-kebabs/
