Moroccan Tofu Kofta
Serves: 4 to 6
Yield: About 25 to 30 dumplings
Ingredients
PreparationIngredients
- 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
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 , PCC Cooks instructor
Source: 2011 PCC fall member meeting dinner
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