Middle Eastern Tofu Koftas
Simple Swaps / Additions
Tofu for tempeh or beef / lamb / pork mince.
Brown onion for red onion.
Change up the spices (cumin, sumac, smoked paprika, chilli flakes) for what you already have at home, such as turmeric, curry powder and / or coriander.
If you are gluten free use buckwheat or rice flour.
Use whatever herbs you have and love, such as coriander, parsley and / or mint. tion here)
Serves: 8
Time: 30 minutes
Ingredients –
450g firm tofu
1/2 brown onion, diced
3 garlic cloves crushed and finely chopped
1 1/2 tsp ground cumin
1 tsp sumac
1/2 tsp smoked paprika
1/2 tsp chilli flakes
1 tsp salt
3 tbsp tomato paste
3 tbsp flour
1 cup herbs, chopped
2 tbsp sesame seeds
Oil, for frying
Method –
Start by draining the tofu. Wrap it in a clean tea towel or paper towels and press it under a heavy object (like a skillet or books) for roughly 5 minutes to remove excess moisture.
Once pressed, crumble the tofu into a large mixing bowl until it resembles fine crumbs. Add the diced onion, crushed garlic, cumin, sumac, smoked paprika, chilli flakes, and salt. Mix well to combine.
Stir in the tomato paste and flour, then fold in the chopped herbs. Mix everything together until you have a thick, slightly sticky mixture that holds together when pressed. If it's too wet, add a little more flour.
Using your hands, shape the mixture into small oval koftas (about the size of a golf ball).
Heat a generous amount of oil in a large frying pan over medium heat. Once hot, add the koftas in batches, cooking for 3–4 minutes on each side until golden brown and crispy.
Transfer to a paper towel-lined plate to drain any excess oil.
The tofu koftas will keep in an airtight container in the fridge for up to 7 days, alternatively they will freeze, uncooked for up to 4 months.
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