vegan kofta

This Shahi Tofu Kofta curry is made in just 1 Casserole dish! The koftas are baked in the dish then sauce is baked along. Decadent and delicious. Juicy, flavorful tofu kofta in a creamy dairy-free tomato sauce. Gluten-free Soyfree Nutfree options included.

Shahi Tofu Kofta Casserole

almond flour breadcrumbs

garlic powder

salt

yeast

black pepper

garam masala

ginger

vegan mozzarella cheese (,

breadcrumbs

raisins, (optional)

onion

garlic

bay leaves

cloves

green cardamom pods opened slightly

coriander

cayenne or Indian red chili powder

cumin

dried fenugreek leaves, (optional but recommended)

tomato purée or unseasoned tomato sauce

cashew milk coconut milk

cilantro vegan cream

Make the koftas: Press the tofu if you haven&#39;t already. Then crumble it up in a bowl. Crumble really well because large pieces of tofu will make the koftas fragile.

Add in the rest of the ingredients. Then press and mix in with a fork. Use a 3 tablespoon ice cream scoop or cookie scoop and scoop the mixture and press to pack tightly. or use hands to make a ball( adjust the mix with more breadcrumbs or flour if needed )

Line a large baking dish 10 x 13 inches or similar size with parchment. Scoop the tofu koftas and release on to the parchment lined baking dish. (You can also grease the baking dish and use but I find that parchment is a better option for the koftas to quickly release from the bottom.)

Brush the koftas with a little bit of oil then bake at 400 degrees F( 205 degrees Celsius) for 15 minutes.

Meanwhile, prep your sauce ingredients and set aside. Remove the baking dish from the oven. Move the koftas to one side of the baking dish, remove the parchment.

Add oil to the other side of the baking dish. Add the onion, ginger, garlic, all the whole spices, all the ground spices and 1/4 teaspoon of salt and mix.

Even it out with a spatula. Put it back into the oven for baking for 15 minutes.

Check at 12-14 minutes to see if the onion is golden enough or continue to bake for another 5 or so minutes. The onion should not look raw.

Remove the dish from the oven and add the tomato puree, cashew milk, 1/4 teaspoon salt, and mix into the onion mixture. Then carefully move koftas the into the sauce mixture and spread them out so that the sauce and koftas distributed well in the baking dish.

Use a spoon to drizzle some of that sauce over the koftas then put it back to bake. Bake for 20 to 30 minutes or until the sauce comes to a good boil. Then take the dish out of the oven. Garnish with cilantro and and a sprinkle of garam masala and serve.

You can also add a drizzle of your remaining coconut milk or cashew milk for garnish. Store refrigerated for upto 3 days. Make the Kofta and or sauce ahead and use within 3 days

These vegan kofta kebabs are grilled to perfection and served with creamy vegan tzatziki. Made from a bold blend of vegan ground meat, spices, and herbs, they’re a hearty protein to serve in flatbread wraps or Middle Eastern-inspired salads.

Vegan Kofta

skewers

beef

garlic,

paprika

oregano

cayenne pepper

cinnamon

fresh dill, chopped

mint leaves, finely chopped

plain vegan yogurt

cucumber

lemon juice

salt + pepper,

lettuce, tomato and onion

chopped parsley

Soak the wooden skewers in water for 30 minutes if you plan on cooking these on an outdoor grill to prevent them from burning.

Make the tzatziki sauce - Add all ingredients to a small bowl and stir to combine. Refrigerate until ready to serve.

Add the vegan ground beef to a large bowl, along with all the other kofta ingredients. Mix very well with a large spoon or your hands.

Divide the mixture into 6-7 portions. Form each portion into a log shape, then skewer the seasoned vegan beef, squeezing it to mold to the skewer. Continue until you have 6 or 7 skewers.

Place the kabobs on a pre-heated and lightly oiled grill pan (or an outdoor grill) over medium high heat. Cook for 5 minutes on one side, then carefully turn and cook for another 5 minutes.

Serve immediately in flatbread with tzatziki sauce, lettuce, tomato and onions and enjoy.

Nice alternative to 'just a burger' with the substitute meat. Very Flavorful.

Greetings, Nora 👋 and thank you for your reply. It was indeed, excellent. I doubled the recipe and everyone loved it so much.  Incredible flavor.  The Forager yogurt worked beautifully and whatever little but was left reheated well the next day 😉.  Thank you for all of your consistent and delicious content, we're the lucky ones.

I know this recipe will be delicious, Nora.  I am excited to make it.  What type of vegan yogurt do you enjoy using?  Also what is the best way to reheat these?  I may make a double batch to ensure leftovers.

These are soooo good and so quick to make! Definitely making these a staple meal in our household, thank you!

Who knew taziki was so simple! This recipe was amazing as always thanks Nora!

Hi! We made these last week and they were incredible!! I whipped up the patties again yesterday (minus skewers) but ended up having something come up so didn't cook them - if they were covered with cling film in the fridge, uncooked, do you think they'll still be okay to cook and then eat today?

Thanks so much!

This was soo yummy and easy to put together and presents soo nicely! We served it to friends on a Greek themed dinner night and we finished all of them and our friends asked for the recipe. I can't wait to make this again. Thanks for another great recipe!

This recipe is delightful! I made these as part of a Greek spread for a Labor Day family cookout. They were happily gobbled up by all! Nora, you are truly talented at what you do!

Was this ever good!  Seasoning blend was perfect - thanks for another great recipe.

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Top 2 vegan kofta recipes from across the web

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Shahi Tofu Kofta Casserole

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