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


  • 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]
Prep Time 30 minutes
Cook Time 30 minutes
Rest time 10 minutes
Total Time 1 hour 10 minutes
Course dinner, lunch, Main Course
Servings 2 Skewers
Calories 452 kcal


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)


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 !
New Recipes
Latest Articles
5 1 vote
Did you like this ?
Notify of
1 Comment
Oldest Most Voted
Inline Feedbacks
View all comments
août 19, 2022 10:29 am

It looks yummy !!

Would love your thoughts, please comment.x