Moroccan Tofu Kofta

Serves: 4 to 6

Yield: About 25 to 30 dumplings

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 350° F.

Sauté onions in the oil for about 10 minutes. Add the spices and continue to sauté for 5 minutes. Add the balsamic vinegar, tamari and bouillon powder and sauté for a few more minutes. Season with salt.

Blend the baked squash in a food processor, including the skin and seeds. Set aside. Crumble the tofu and lightly blend in a food processor. Set aside. Place the cooked rice in the food processor and blend until mushy.

In a mixing bowl combine all ingredients.

Form the tofu into 25 to 30 dumplings (balls) using your hands or a 2-ounce scoop. Place on a baking sheet lined with parchment paper. Bake until golden brown, about 25 minutes. Let them cool completely before reheating to serve, which will make the kofta more firm.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: 2011 PCC fall member meeting dinner

Learn more about our recipes. View guidelines »

More about: spices, tofu, winter squash

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