Moroccan Tofu Kofta
Serves: 4 to 6
Yield: About 25 to 30 dumplings
- 1 medium yellow onion, finely diced Add to list
- 1 tablespoon oil Add to list
- 1 1/2 teaspoons ground cumin Add to list
- 1 teaspoon ground coriander Add to list
- 1 1/2 teaspoons paprika Add to list
- 2 teaspoons ground fennel Add to list
- 1 teaspoon turmeric Add to list
- 1/2 teaspoon allspice Add to list
- 1/2 teaspoon cinnamon Add to list
- 2 tablespoons balsamic vinegar Add to list
- 2 tablespoons tamari Add to list
- 1 tablespoon bouillon powder Add to list
- 2 teaspoons unrefined salt Add to list
- 3/4 pound cooked whole butternut squash Add to list
- 15 ounces firm tofu Add to list
- 1 1/2 cups cooked rice Add to list
- 2 tablespoons dried mint Add to list
- 2 tablespoons minced fresh ginger Add to list
- 1 teaspoon minced fresh garlic Add to list
- 1/2 jalapeno, minced Add to list
- Zest of 1/2 lemon Add to list
- 1 cup chopped walnuts Add to list
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, PCC Cooks instructor
Source: 2011 PCC fall member meeting dinner