Middle Eastern Tofu Kebabs (Vegan & Gluten-free) Recipe

Introduction

These Middle Eastern tofu kebabs are a quick and easy weeknight dinner, packed with flavor and protein. Perfectly spiced and versatile, they can be enjoyed as a main meal or a nutritious snack.

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

Instructions

1. Step 1: Break up the tofu into small pieces in a large bowl.
2. Step 2: Add the finely chopped red onion, minced garlic, spices (cumin, coriander, sumac, dried mint, turmeric, chilli powder), salt, black pepper, tomato puree, flour, and fresh herbs to the bowl.
3. Step 3: Use your hand to mash everything together until the mixture holds when shaped.
4. Step 4: Shape the mixture into small kebabs or round patties, about 12 pieces in total. Avoid making them too large so they hold together well.
5. Step 5: Heat a little neutral oil in a frying pan over medium heat. Fry the kebabs for about a minute on each side until all sides are browned.
6. Step 6: Serve hot with rice, pitta bread, salad, hummus, or tahini sauce of your choice.

Tips & Variations

• For a gluten-free option, use chickpea flour instead of plain flour to add extra protein.
• You can bake the kebabs in a preheated oven at 180°C (160°C fan) for 25-30 minutes if you prefer, though frying enhances the flavor.
• Press firm tofu beforehand if your brand requires it, to remove excess moisture for better texture.
• Try adding a squeeze of lemon juice to the mixture for a bright, fresh note.
• Serve with a tahini yoghurt sauce made from vegan yoghurt mixed with tahini and lemon juice for extra creaminess.

Storage

Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan or oven to retain their texture. They also freeze well; thaw overnight in the fridge and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of firm tofu?

Firm tofu is best for this recipe as it holds its shape well when cooked. Soft tofu is too delicate and will not keep the kebab form.

Are these kebabs suitable for gluten-free diets?

Yes, if you use chickpea flour instead of plain flour, the kebabs are completely gluten-free and still delicious.

Middle Eastern Tofu Kebabs (Vegan & Gluten-free) Recipe

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★★★★★

4.7 from 128 reviews

• Author: Harper
• Total Time: 20 minutes
• Yield: 12 mini kebabs 1x
• Diet: Vegan

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Description

These Middle Eastern tofu kebabs are a quick and easy vegan and gluten-free dinner inspired by aromatic Middle Eastern spices and fresh herbs. Made with firm tofu and a blend of cumin, coriander, sumac, and more, they are shallow fried to crispy perfection. Perfect served with rice or pita bread, salad, and tahini sauce, these kebabs can also be enjoyed as a nutritious, high-protein snack.

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Ingredients

Scale 1x2x3x

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 like vegetable or sunflower)

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Instructions

1. Prepare Mixture: Break up the firm tofu into small pieces in a large bowl, then add the finely chopped red onion, minced garlic, spices (cumin, coriander, sumac, dried mint, turmeric, chilli powder), salt, black pepper, tomato puree, flour, and chopped fresh parsley and coriander. Use your hand to thoroughly mash everything together until the mixture sticks and holds its shape when formed.
2. Shape Kebabs: Using your palms, shape the tofu mixture into small kebab shapes or round patties. Make sure they are small enough to hold together well; the recipe yields about 12 mini kebabs.
3. Cook Kebabs: Heat a small amount of neutral oil in a frying pan over medium heat. Place the kebabs in the pan and shallow fry for about 1 minute on each side, turning them carefully until all sides are evenly browned and crispy.
4. Serve: Serve the tofu kebabs hot with accompaniments such as rice or pitta bread, alongside a fresh parsley, radish, and onion salad and dips like hummus or a tahini yoghurt sauce for a complete Middle Eastern-inspired meal.

Notes

• You can also bake the kebabs in a preheated oven at 180°C (160°C fan) for 25-30 minutes, though frying adds extra flavor and crispiness.
• Firm tofu is essential to ensure kebabs hold their shape; press the tofu if required based on the brand’s instructions.
• Chickpea flour can be used instead of plain flour to increase protein content and add a nuttier flavor.
• These kebabs make a great high-protein snack when served as leftovers.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern

Keywords: healthy meals, healthy recipes, high protein, main meals, middle eastern recipes, protein meals, tofu, vegan main meals, vegan protein