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Middle Eastern Tofu Kebabs Recipe
Ash Tyrrell

Middle Eastern Tofu Kebabs Recipe

When I first made these Middle Eastern Tofu Kebabs, I didn’t expect them to become a staple in my weekly meal plan. The mix of spices and fresh herbs made every bite packed with flavour. I was honestly surprised at how well tofu transformed into juicy, kebab-style bites in my pan
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 450 g firm tofu pressed and drained — firm tofu works best because it holds its shape.
  • 1/4 red onion finely chopped — adds mild sweetness and texture.
  • 3 garlic cloves minced — essential for deep savoury flavour.
  • 1 1/2 tsp ground cumin — brings warm earthy notes.
  • 1 1/2 tsp ground coriander — adds light citrusy balance.
  • 1 tsp sumac — gives a tangy Middle Eastern touch.
  • 1 tsp dried mint — adds refreshing aroma.
  • 1/2 tsp turmeric — provides color and gentle warmth.
  • 1/2 tsp chilli powder — adds subtle heat adjust as needed.
  • 1/2 –1 tsp salt — enhances all the flavours.
  • 1/4 tsp black pepper — adds mild spice.
  • 3 tbsp tomato puree — gives richness and helps bind.
  • 65 g plain flour or chickpea flour — helps the mixture hold together.
  • 15 g fresh parsley finely chopped — adds brightness.
  • 15 g fresh coriander finely chopped — enhances freshness.
  • Oil for frying — use a neutral oil for best results.

Method
 

  1. Start by pressing the tofu to remove excess moisture, then crumble it into a large bowl. Add finely chopped onion and minced garlic. This step ensures the base is flavorful and easy to shape.
  2. Add all spices, tomato puree, flour, and fresh herbs to the bowl. Mix thoroughly using your hands until the mixture becomes sticky and well combined. The texture should hold together when pressed.
  3. Form small kebab shapes or patties with your hands. Heat oil in a pan over medium heat and cook each side until golden brown. Serve warm once the outside is crisp and slightly firm.

Notes

  • I always press the tofu well — removing moisture helps the kebabs stay firm.
  • I prefer fresh herbs because they make the flavour brighter.
  • If the mixture feels too wet, I add a little extra flour.
  • I avoid overcrowding the pan so each kebab browns properly.
  • Letting them rest for a few minutes improves texture before serving.