Name: Middle Eastern Tofu Kebabs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 450g firm tofu, prepared according to pack instructions; 1/4 red onion, finely chopped; 3 garlic cloves, minced; 1 1/2 tsp cumin; 1 1/2 tsp coriander; 1 tsp sumac; 1 tsp dried mint; 1/2 tsp turmeric; 1/2 tsp chilli powder; 1/2-1 tsp salt; 1/4 tsp black pepper; 3 tbsp tomato puree; 65g plain flour or chickpea flour; 15g fresh parsley, finely chopped; 15g fresh coriander, finely chopped; Oil for frying

I make these Middle Eastern tofu kebabs when I want something fast, filling, and packed with warm, aromatic flavor. The tofu takes on the spices beautifully, while the fresh herbs, onion, and garlic give every bite a savory, vibrant taste. I love that these kebabs are crisp on the outside, tender in the middle, and easy to serve for dinner, lunch, or even as a satisfying snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

450g firm tofu, prepared according to pack instructions

1/4 red onion, finely chopped

3 garlic cloves, minced

1 1/2 tsp cumin

1 1/2 tsp coriander

1 tsp sumac

1 tsp dried mint

1/2 tsp turmeric

1/2 tsp chilli powder

1/2-1 tsp salt

1/4 tsp black pepper

3 tbsp tomato puree

65g plain flour or chickpea flour

15g fresh parsley, finely chopped

15g fresh coriander, finely chopped

Oil for frying

Directions

I start by breaking the tofu into small pieces in a large bowl. Then I add the finely chopped red onion, minced garlic, cumin, coriander, sumac, dried mint, turmeric, chilli powder, salt, black pepper, tomato puree, flour, parsley, and coriander.

I use my hands to mash and mix everything together until the mixture is well combined and holds its shape when I press it together. This step helps the tofu absorb all the flavor while creating a texture that is easy to shape.

Once the mixture is ready, I divide it and shape it into 12 small kebabs in the palm of my hand. When I want a slightly different look, I sometimes shape them into round patties instead.

I heat a little neutral oil in a frying pan over medium heat and fry the kebabs for about 1 minute on each side. I keep turning them until all sides are nicely browned and lightly crisp.

I like to serve these kebabs warm with rice or pitta bread, along with salad, hummus, or tahini sauce for a complete and satisfying meal.

Servings and timing

I get 12 servings from this recipe, which makes it great for sharing or meal prep.

The prep time is 15 minutes, the cooking time is 10 minutes, and the total time comes to 25 minutes. Each serving contains about 60 kcal.

Variations

I like to change this recipe depending on what I am in the mood for. When I want a nuttier, slightly richer flavor, I use chickpea flour instead of plain flour. When I want more heat, I add a little extra chilli powder or a pinch of cayenne.

I also like to play with the herbs. Sometimes I add extra parsley for freshness, or I increase the coriander for a stronger herb flavor. For a deeper, smokier taste, I sometimes add a small pinch of smoked paprika.

When I want to change the shape, I make these into patties instead of kebabs and serve them in flatbread like a sandwich filling. I also like to pair them with different dips, such as garlic sauce, tahini, or a dairy-free yogurt sauce with lemon and herbs.

Storage/Reheating

I store leftover tofu kebabs in an airtight container in the refrigerator for up to 3 days. I like to let them cool completely before storing so they keep their texture better.

When I reheat them, I prefer to use a frying pan over medium heat for a few minutes so the outside becomes crisp again. I can also reheat them in the oven or air fryer for a similar result. When I need the quickest option, I use the microwave, though the texture is usually a little softer that way.

FAQs

Can I make these tofu kebabs ahead of time?

Yes, I can prepare and shape the kebabs ahead of time and keep them covered in the refrigerator until I am ready to cook them. I find this very helpful when I want to get dinner on the table faster later in the day.

What type of tofu works best for this recipe?

I use firm tofu for the best texture. It holds together well after mixing and shaping, which makes the kebabs easier to fry without falling apart.

Can I bake these instead of frying them?

Yes, I can bake them instead of frying if I want a lighter option. I would place them on a lined baking tray, lightly brush or spray them with oil, and bake until they are firm and lightly browned, turning them partway through.

Are these tofu kebabs gluten-free?

They can be gluten-free if I use chickpea flour instead of plain flour and make sure all other ingredients are certified gluten-free. I also check what I serve them with, such as gluten-free bread or rice.

What can I serve with Middle Eastern tofu kebabs?

I like serving them with rice, pitta bread, chopped salad, hummus, or tahini sauce. They also work well as part of a mezze-style meal with dips, pickles, and roasted vegetables.

Conclusion

I think these Middle Eastern tofu kebabs are a fantastic way to turn tofu into a flavorful, satisfying meal with very little effort. I love how the spices, herbs, and tomato puree create a bold taste, while the quick frying gives the kebabs a delicious texture. Whether I serve them for dinner, meal prep, or a simple snack, this is one of those reliable recipes I keep coming back to.

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