Mediterranean Tofu Kebabs
Who needs meat with something this tasty?
Yummy meat alternative for when you fancy a nice kebab. Unlike their meat counterparts though, these are low in saturated fats, will help to lower cholesterol instead of raise it, are still packed with protein and plenty of calcium, iron, magnesium and our favourite isoflavone polyphenol - phytoestrogen.
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These kebabs can be made in advance and kept in the fridge for a few days or you could double batch and put half in the freezer for a quick and easy meal within a few months. Just remember to separate to freeze, once frozen can be stored more compactly in a box or bag.
Ingredients​
2 x 200g firm tofu drained
Half a small red onion finely chopped
3 garlic cloves minced
1.5 tsp cumin
1.5 tsp coriander
1 tsp sumac
0.5 tsp turmeric
0.5 tsp chilli powder
0.5 tsp salt
0.5 tsp black pepper
3 tbsp tomato puree
65g plain flour/chickpea flour
15g fresh parsley finely chopped
3 fresh mint leaves
Cold pressed rapeseed oil for frying/spraying
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Optional extras to serve:
Salad leaves
Chopped salad
Tahini
Warmed pitta or flatbreads
Tzatziki
Hot Sauce
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Instructions:
1. Pre heat oven to 180/160 fan.
2. Break up the tofu into very small pieces into a large bowl, then add the remaining ingredients.
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3. Use your hand to mash everything up together until you have a mixture that holds when shaping.
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4. Shape into small kebabs in the palm of your hand. You also have the option of shaping them into round patties. Don't make them too big or they won't hold together as well. I made mine with about 2 tbps in each little kebab.
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5. Space evenly on a baking sheet, spray with oil. Bake in the oven for 25 to 30 mins till nice and cripsy and a little browned. Can also be cooked in the air fryer for around 15-20 min.
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