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:
- 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.
Middle Eastern Tofu Kebabs
- 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
- 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.