These vegan tofu koftas combine protein-rich soy with the wholesome goodness of amaranth for a flavorful plant-based twist on a Middle Eastern classic. Aromatic spices like cumin, coriander, and turmeric add warmth and depth, while fresh mint brings a refreshing herbal finish. Crispy on the outside and tender inside, they're perfect for lunch or dinner.
- Crumble the tofu into a large bowl. Add the onion, garlic, spices, salt, pepper, tomato purée, amaranth flour, mint, and lime or lemon zest. Using your hands, mix and mash everything together until a cohesive mixture forms and holds its shape when pressed.(5 minutes)
- Shape the mixture into small koftas or patties, about 2 tablespoons each.(5 minutes)
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Cook the koftas for 1 to 2 minutes per side, turning carefully, until golden brown on all sides.(10 minutes)
- Serve warm with rice or pita bread, alongside a fresh salad, hummus, or tahini sauce. Enjoy!
Tofu
