Description
These Middle Eastern tofu kebabs are a quick and easy weeknight dinner packed with protein and delicious spices. They feature firm tofu combined with aromatic Middle Eastern spices and fresh herbs, shaped into small kebabs and pan-fried to a golden brown. Perfect for serving with rice, pita bread, salad, and your favorite dips like hummus or tahini, these kebabs are also great as a nutritious snack the next day.
Ingredients
Main Ingredients
- 450g 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
- 65g plain flour or chickpea flour
- 15g fresh parsley, finely chopped
- 15g fresh coriander, finely chopped
- Oil for frying (neutral oil such as vegetable or canola oil)
Instructions
- Prepare the tofu mixture: Break up the firm tofu into small pieces in a large mixing bowl. Add the finely chopped red onion, minced garlic, cumin, coriander, sumac, dried mint, turmeric, chilli powder, salt, black pepper, tomato puree, plain or chickpea flour, and fresh herbs. Use your hands to thoroughly mash and mix all ingredients together until the mixture holds together well when shaped.
- Shape the kebabs: Form the mixture into small kebabs or round patties using the palm of your hands. To ensure they hold together during cooking, keep them small—this recipe yields about 12 mini kebabs.
- Heat the pan and fry: Heat a small amount of neutral oil in a frying pan over medium heat. Add the shaped kebabs and fry for about one minute per side, turning them carefully to brown all sides evenly. Cook until they develop a golden crust and are heated through.
- Serve: Serve the tofu kebabs warm with your choice of accompaniments such as rice, pita bread, fresh salad, and dipping sauces like hummus or tahini for a complete Middle Eastern-inspired meal.
Notes
- For a gluten-free version, use chickpea flour instead of plain wheat flour.
- Adjust spices, particularly chilli powder and salt, to suit your taste preferences.
- These kebabs can be prepared ahead of time and stored in the fridge for 1-2 days before frying.
- Leftover kebabs can be enjoyed cold or reheated as a protein-packed snack.
- Ensure the tofu mixture is firm enough to hold shape; adding flour is essential for binding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Frying
- Cuisine: Middle Eastern
