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Middle Eastern Tofu Kebabs

Savor the Flavor: Homemade Middle Eastern Tofu Kebabs

Discover these Middle Eastern Tofu Kebabs, a vegan delight packed with flavor and protein, perfect for quick dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 kebabs
Course: Appetizers
Cuisine: Middle Eastern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kebabs
  • 1 block Firm Tofu drained and crumbled
  • 1 medium Red Onion finely chopped
  • 2 cloves Garlic Cloves minced
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Sumac
  • 1 teaspoon Dried Mint
  • 1 teaspoon Turmeric optional
  • 1/2 teaspoon Chili Powder adjust to taste
  • 1 teaspoon Salt adjust to taste
  • 1/2 teaspoon Black Pepper adjust to taste
  • 2 tablespoons Tomato Puree
  • 1/4 cup Plain Flour or Chickpea Flour
  • 1/4 cup Fresh Parsley chopped
  • 1/4 cup Fresh Coriander chopped
  • oil for Frying enough to cover the bottom of the pan

Equipment

  • Large mixing bowl
  • frying pan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Tofu: Drain the firm tofu thoroughly and crumble it into small pieces, placing in a large mixing bowl.
  2. Mix the Ingredients: Add red onion, garlic, spices, tomato puree, and flour to the tofu, mixing until cohesive.
  3. Shape the Kebabs: Wet hands and shape the mixture into approximately 12 small kebabs or patties.
  4. Heat the Oil: In a frying pan, heat oil over medium heat until shimmering.
  5. Fry the Kebabs: Fry kebabs for 1-2 minutes per side until golden brown and crispy.
  6. Serve and Enjoy: Serve warm with rice, pita, or salad; add dips as desired.

Nutrition

Serving: 1kebabCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 250mgFiber: 3gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Substitute ingredients to match personal preference and dietary needs. Store in an airtight container for up to 3 days or freeze for up to 2 months.

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