Vegan koftah & tofu skewers

high protein

By Jasmin

A mouth watering meaty tender flavourful vegan skewers ! An absolutely delicious skewers 2 ways: vegan Moroccan koftah and marinated tofu veggies skewers. I served mine with potato wedges and flat Lebanese bread with pickles and garlic mayo !

Have you ordered my cookbooks yet ?

*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield 4. servings.
Nutritional value: 1 serving: 1 kofteh skewers + 1 tofu skewers

452 Kcal
Protein: 16.7 G
Carbs: 24.7 G
Fat: 25 G

Equipements:

Wooden or stainless steal skewers (if you’re opting for wooden skewers soak in water until needed so they won’t burn during the grilling or baking)
Electric coffee grinder
A grill or an oven

Vegan Kofteh & Tofu Skewers

by Jasmin.

Yield: 4 vegan kofteh skewers, 4 tofu veggies skewers

1 Serving: 1 kofteh skewer & 1 tofu veggie skewers, 452 Kcal.

[Protein: 16.7 G, carb: 24.7 g, fat: 30.8 G]

Pin Recipe

Prep Time 30

Cook Time 30

Rest time 10

Total Time 1 10

Course dinner, lunch, Main Course

Servings 2 Skewers

Calories 452 kcal

Ingredients

For the vegan Kofteh:

Onion minced 1 cup
Button mushrooms minced 2 cups
Kidney beans 1/2 cup
Cardamom ground 1/4 tsp
Bay leaf 1
Walnut toasted halves 1/2 cup
Okara or breadcrumbs 1/2 cup
Rice flour 1 Tbsp
Garlic crushed 1 clove
Ketchup 1 tsp
Salt 1/2 tsp
Pepper 1/4 tsp
Cumin 1/2 tsp
Parsley finely chopped 1 Tbsp

For the tofu:

Tofu firm 400 g (as much as needed. I'm using homemade)

For the veggies:

Courgette thickly sliced 2 medium
Cherry tomatoes whole 1 cup
Pearl onions whole 1 cup
Red/ Yellow peppers big cubes 1 cup

For the marinade:

Olive oil 1/4 cup
Lemon juice 1/4 cup
Garlic grated 3 cloves mashed
Parsley minced 1/4 cup
Smocked paprika 1 Tbsp
Salt 1 tsp
Pepper 1/2 tsp

Serve with:

Flat bread
Gherkins
Vegan mayo (check my delicious vegan mayo recipe link below)

Instructions

Prepping the tofu:

Cut the tofu into triangle chunk ( 400 G should yield around 22 pieces)
Salt and pepper the tofu.

The marinade:

In a bowl dissolve the salt, pepper, smocked paprika in the lemon juice.
Add the garlic and parsley.
Whisk in the olive oil.
Add the tofu triangle chunks, cherry tomatoes, red/ yellow pepper, courgette, pearl onions into the marinade and let rest until needed.

Making the vegan kofteh:

In a hot oiled pan, sweat the onions with salt, pepper, cardamom, bay leaf and the crushed garlic on medium heat. For about 5 - 8 min.
Add the minced mushroom and cook for 5 min. Set aside to cool down. In the meanwhile, prep the rest of the ingredients.
Use the electric grinder to blend the toasted walnut into a sticky meal consistency.
In a large bowl add: the kidney beans and mash them well using a fork.
Now add the sautéed onion and mushrooms, ground walnuts, okara (or breadcrumbs), ketchup, cumin. Mix well to combine using your hand or a spoon.

Assembling the skewers:

Preheat the oven 200°C/ 392°F.
Tofu skewers: On each skewer stick, slide alternatingly each from the marinated vegetables chunk and tofu ( you should get about 5 triangles tofu chunks in each skewers). Repeat to get 4 skewers.
Vegan kofteh skewers: in each stick, slide 1 pearl onion, then scoop about 1 Tbsp from the kofteh mixture in your hand and mold it around the skewer. Squeeze gently but firmly (as seen in video below). Slide 1 mushroom, another vegan kofteh and end with a 1 pearl onion. Repeat to get 4 vegan kite skewers.
Place the skewers on top of a baking tray ( as shown in pictures ).
Bake for 30 min.
Take them out and brush them with the leftover marinade.
Enjoy !