Middle Eastern Tofu Kebabs (Vegan/Gluten-free) (2024)

Jump to Recipe Print Recipe

These Middle Eastern tofu kebabs are my new favourite quick and easy week day dinner. They’re ready in no time and you can enjoy leftovers as a nutritious and protein packed snack!

Tofu, made from soybeans, is a popular plant-based protein source and has several health benefits. It’s my favourite source of plant-protein. Half a regular block (around 140g) offers over 22g protein! Which is an easy way to bump up the protein content in a meal without having to try hard. It contains all essential amino acids needed by the body.

Tofu is also nutrient-rich – it’s a great source for things like calcium, iron, magnesium, phosphorus, potassium, and vitamins like vitamin K and folate. It is also low in saturated fat and cholesterol-free.

As well as the above, the other reason I love using tofu in so many of my recipes is because it’s so versatile. Its neutral flavour and soft spongy texture means it has the ability to absorb other flavours making it great in so many different dishes. Savoury as well as sweet!

These tofu kebabs are inspired by the Middle Eastern kebabs I grew up eating. Usually made with minced lamb or chicken and packed with so many aromatic spices and fresh herbs. There are so many different variations of it enjoyed throughout Asia, Europe and Africa.

They’re best served with rice/pitta bread, some hummus and salad. I’m serving mine up with some homemade pitta bread, a simple parsley, radish and onion salad and a tahini yoghurt sauce. You can enjoy them as a main meal, but I also love snacking on leftovers. They make an amazing high protein snack in between meals!

I shallow fry my kebabs, but you have the option of baking them in the oven or even in the air-fryer. I do think the frying process adds a little extra something to the flavour (as frying always does!), but they will still taste delicious baked.

What you need to make these Middle Eastern tofu kebabs:

Tofu – you’ll need firm tofu so the kebabs can hold their shape. Some brands of tofu need pressing before you can use them – I use the variety that doesn’t require pressing. Make sure you follow the pack instructions for preparation instructions before following this recipe.

Onions & garlic – both have strong and distinctive flavours that can enhance the taste of almost any dish. They really are the backbone to most savoury recipes. Even when a recipe doesn’t traditionally call for garlic or onions, I usually add them in anyway.

Spices – I’m using a mixture of spices typically used in kebab recipes like cumin, coriander, turmeric and chilli powder. I also added some sumac, which is sometimes used to flavour kebabs. You can easily find it now in most major supermarkets.

Salt & pepper – also used to enhance all the flavours.

Tomato paste – I love using it to add a bit of sour and sweet notes, but it also adds a lovely colour.

Flour – you can either use plain or chickpea flour (for extra protein!). This will help the kebabs hold their shape when you’re frying them.

Fresh herbs – fresh parsley and coriander are heavily used in the Middle East. They add a lovely bright green colour, but also a fresh flavour that balances out all the spices. Of course they’re also packed with nutrients and antioxidants, so why not!

These Middle Eastern tofu kebabs are:

Vegan
Gluten-free
Nut-free
Healthy
High protein
Packed with nutrients
Easy and quick to make
Great as a main meal or a snack
Absolutely delicious!

If you like this recipe, you may also enjoy these Vegan Tofu Patties.

These Middle Eastern tofu kebabs are my new favourite quick and easy week day dinner. They're ready in no time and you can enjoy leftovers as a nutritious and protein packed snack!

5 from 13 votes

Print Recipe Pin Recipe

Course Main Course, Side Dish

Cuisine middle eastern

Servings 12

Calories 60 kcal

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/chickpea flour
15g fresh parsley finely chopped
15g fresh coriander finely chopped
Oil for frying

Instructions

Break up the tofu into small pieces into a large bowl, then add the remaining ingredients.
Use your hand to mash everything up together until you have a mixture that holds when shaping.
Shape into small kebabs in the palm of your hand. You also have the option of shaping them into round patties. Don't make them too big or they won't hold together as well. I made 12 mini kebab shapes.
Heat a little bit of neutral oil in a frying pan over a medium heat and fry for a minute or so, then turn them over and do the same until all sides are browned.
Serve with rice/pitta bread, salad and hummus or tahini sauce.

Notes

You can also bake them in a 180C/160C fan oven for 25-30 minutes, but they won't taste as good as they do when fired!

Nutrition

Calories: 60kcalCarbohydrates: 7gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 136mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 285IUVitamin C: 3mgCalcium: 59mgIron: 1mg

Keyword healthy meals, healthy recipes, high protein, main meals, middle eastern recipes, protein meals, tofu, vegan main meals, vegan protein

Share This Recipe!

FacebookXRedditLinkedInWhatsAppTumblrPinterestEmail

Easy Hummus Recipe (Authentic Middle Eastern)

Chocolate Protein Chia Pudding

Healthy Pistachio Date Cake

26 Comments

BillJuly 20, 2023 at 7:34 pm - Reply

The recipe was fairly straightforward and the tofu kebabs tasted great. But I did have a lot of trouble forming them into shapes and frying without half of the kebabs crumbling or falling apart and this was a real shame.
- NadiaJuly 21, 2023 at 2:10 pm - Reply
  Hi Bill 🙂 so glad you liked the recipe and sorry to hear you had a bit of trouble with shaping them. I took my time mushing everything together with my hands and they held together really well. Was the mixture too wet/dry? Depending on the brand of tofu you may need to add more or less flour as the water content varies significantly between brands.
  - BillJuly 26, 2023 at 4:18 pm - Reply
    
    Hi Nadia
    I gave this recipe another go and it turned out perfectly. I made sure the tofu was really really crumbled small, almost like mince meat and the onion and garlic very finely chopped/minced aswell. I think these steps made all the difference. I ended up frying for about 2 minutes on all four sides. This is one of the nicest tofu dishes I’ve ever had will be making this on a regular basis.
    Thank you
  - VeronicaDecember 31, 2023 at 7:34 pm - Reply
    
    I’m a junk food vegan but every now and then I like to make good quality whole food recipes. This didn’t miss the mark! So good!
    - NadiaJanuary 2, 2024 at 1:28 pm - Reply
      So glad you enjoyed them Veronica 😀 It’s still one of my fave high-protein meals! x
      See Also
      Stuffed Eggplant - The Plant Based School
- AartiAugust 4, 2023 at 1:43 am - Reply
  Looks so great! Can these be air fried? If so, at what settings?
  - NadiaAugust 7, 2023 at 11:04 am - Reply
    Hi Aarti 🙂 Yes they’ll work in an air fryer too. It really depends on the setting of your air fryer. I would bake them at 180C for 10-15 minutes, but you’ll need to keep an eye on them to make sure they don’t burn or if they need turning over half way through if they’re not cooking evenly.
- AmyMarch 29, 2024 at 8:32 am - Reply
  
  I am a big kebab fan! And this recipe has been on the list for awhile. Made this recipe with pea protein chunks instead of tofu and they stuck really really well. They also taste amazing with all the beautiful spices, herbs and fresh ingredients.
  Thank you Nadia, for sharing!
JenniferJuly 22, 2023 at 11:27 pm - Reply
Can you freeze these?
- NadiaJuly 24, 2023 at 10:38 am - Reply
  Hi Jennifer 🙂 Yes you can freeze them. I would recommend freezing them before cooking, then taking them out and frying them when you’re ready to serve.
MariaAugust 13, 2023 at 2:38 am - Reply
Hi Nadia,
Can I use chickpeas instead of tofu to make this dish & add a little mashed pumpkin/zucchini & whole peas to the mix? I know it wouldn’t be a traditional kebab but just wonder if it could be possible.
- NadiaAugust 14, 2023 at 3:53 pm - Reply
  Hi Maria 🙂 It might work, but unless I try those subs myself I can’t say for sure how they will turn out. Please do let me know if you do try it though and how you get on! x
ErinAugust 14, 2023 at 10:09 am - Reply
Made these for dinner tonight and the whole family (4yo and 18m as well as the adults) loved them – they’ll be on regular rotation in our house! Thankyou for the awesome recipe
- NadiaAugust 14, 2023 at 1:16 pm - Reply
  That’s amazing Erin 😀 so glad everyone enjoyed them ? thank you for your feedback x
MelissaAugust 21, 2023 at 1:39 pm - Reply

We absolutely loved these!
- NadiaAugust 21, 2023 at 3:51 pm - Reply
  Amazing! So glad you liked them 😀 Thank you for your feedback Melissa! xx
Cláudia PintoOctober 2, 2023 at 2:42 pm - Reply

Just wanted to say I absolutely love this! I don’t eat meat and often struggle with tofu, not because I don’t like but because I don’t have any ideas to cook it, and this was amazing!
Just wanted to give a tip for anyone who says they start crumbling, try and put them for 30 min/1 hour in the freezer before frying them, and they will hold much better. 🙂
afraDecember 3, 2023 at 2:44 pm - Reply

Great recipe! I used beyond beef mince meat instead of regular tofu and reduced the chickpea flour to 25g. A little salty but loved them~!
ALDecember 20, 2023 at 6:26 pm - Reply

Absolutely delicious! Made these to accompany turmeric rice and these kebabs are so flavorful, it’s insane. The only things I didn’t do was shape them into kebabs and did patty-style instead (it was easier for me to eyeball the same shape). And I also tossed them in breadcrumbs for a crunchy exterior, but that’s just my preference. They will be amazing without it too. But again, probably one of the best tofu kebab/patty dishes I’ve ever had. 10/10, will be making these again 🙂
- NadiaDecember 20, 2023 at 10:37 pm - Reply
  I’m so glad you enjoyed them 😀 thank you so much for your feedback. I’ll need to coat them in breadcrumbs next time – such an amazing idea! 😀 xx
AnitaJanuary 28, 2024 at 8:43 pm - Reply

Hi. I’m really impressed. That was easy to make , I’m always happy to try something new someting different and this is turned out well. I saved some of your other recepe I can’t wait to make them.
JenMarch 17, 2024 at 8:12 pm - Reply

These were ridiculously easy to throw together! I made patties for an aesthetic purpose in relation to the dish I was serving them with. They fried up beautifully and smelled amazing. I will be adding this in to something I cook regularly!
SafMarch 28, 2024 at 7:13 pm - Reply

These were amazing, thank you so much! Made them for a dinner party and they were loved alongside the meat ones!
JeaneApril 3, 2024 at 11:27 pm - Reply

I added red bell pepper and jalapeños to mine, left the mixture without flour in the frig for a few hours to meld. Served on rice with roasted broccoli. I should’ve used a Greek yogurt sauce. Still very tasty!!
BeaMay 11, 2024 at 6:54 pm - Reply

I absolutely loved this recipe!! I used chickpea flour, added some carrots thinly cut, and it turned out super well. A tiny bit crumblier than I wished, but I will add in more flour next time. The flavor was great, specially paired with some tahini sauce.
LetiziaMay 31, 2024 at 1:13 am - Reply
I have extra firm tofu on hand at the moment. Do you think it would still work for this recipe? Otherwise I’ll wait to make it until I have some firm tofu instead. Really looking forward to making this!