Moroccan Tofu Kofta | PCC Natural Markets

Moroccan Tofu Kofta

Serves: 4 to 6

Yield: 25 to 30 dumplings

Your rating: None (4 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

This is a vegetarian version of an African dish typically made with lamb or beef. Tofu, walnuts, squash and rice give it a hearty texutre.



Preheat oven to 350° F.

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

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

In a mixing bowl combine all ingredients.

Form the mixture 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 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

More about: spices, tofu, winter squash


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