Kitchen
Baked Vegan Tofu Koftas by Little Vegan Eats
Whether you're cooking for a baby just starting solids, a toddler who wants to feed themselves, or a table full of hungry adults - these tofu koftas have you covered.
Packed with plant protein, naturally gluten free, and endlessly customisable with whatever herbs and spices you love, they're the kind of meal that earns a permanent spot on your weekly rotation. Baked, not fried, freezer-friendly, and genuinely delicious for every age. What more could you ask for?
To make 4 servings you’ll need;
Ingredients
- 450 g firm tofu (pressed well)
- 60 g chickpea flour (you may need a little more, 1 tbsp at a time depending on how well you press the tofu)
- 1 small red onion (very finely diced)
- 4 cloves garlic (minced)
- 1 handful fresh parsley (finely chopped)
- 1 handful fresh coriander (finely chopped)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 2 tbsp tomato paste
- 1 tbsp soy sauce (helps deepen the colour, omit under 12 months)
- 1/2 tsp salt (optional, omit under 12 months)
- Pinch black pepper (to taste, optional)
- 2 tbsp olive oil (to spray)
Method:
- Preheat oven to 200c/390f fan and line a tray with a baking sheet.
- Crumble the tofu very finely by mashing with your hands into a large bowl until it resembles a very fine mince.
- Add all of the ingredients (except the olive oil) and mix really well until the mixture holds together when pressed. If it feels too wet, add another spoonful of chickpea flour.
- Shape into small koftas or sausage shapes using slightly damp hands and place onto the tray.
- Spray generously with olive oil spray.
- Bake for 30-35 minutes, flipping halfway, until golden and slightly crisp on the outside.
Storage:
Store in the fridge for 5 days or freezer for 2 months
Check out more fantastic recipes from Little Vegan Eats at https://littleveganeats.co/
