Looking for a dish that’s bold and full of flavor? These Spiced Tofu Koftas with cool, minted yoghurt are the perfect balance of savoury and refreshing—guaranteed to take your taste buds on a ride!
You will need
Serves 4
For the kofta:
- 300g firm tofu
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon fennel seeds
- 1 teaspoon dried mint
- 1/2 teaspoon chilli flakes
- 6 tablespoons fine semolina flour
- 1 small brown onion
- 3 cloves garlic
- Handful of parsley
- Vegetable oil, for shallow frying
For the minted yoghurt:
- 250g Greek coconut yoghurt
- 1/2 lemon, juice and zest
- Handful of fresh mint, chopped finely
- Salt and pepper, to taste
For the salad:
- 2 carrots, julienned (grated is also fine)
- 10 sugar snap peas, cut julienned or cut lengthways
- 1 red onion, diced
- 1 tablespoon sumac
- Salt and pepper, to taste
- Juice of 1 lemon
- 30ml extra virgin olive oil
- Handful of parsley, finely chopped (optional)
Recipe: Simon Toohey
Directions
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Step 1
In a food processor, put in all the kofta mixture ingredients and blend until smooth and sticky.
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Step 2
Place the kofta mixture into a bowl. With damp hands, make the koftas by gently pressing and passing the mixture between your palms, forming the signature finger-indent shape. Place on baking paper for cooking.
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Step 3
In the meantime, make the minted yoghurt by mixing everything together. Place into a bowl.
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Step 4
For the salad, place everything into a bowl and toss with the lemon juice and extra virgin olive oil. Keep to the side for when you need to serve.
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Step 5
Place the vegetable oil into a shallow small frying pan and bring to 180°C (alternatively you can use an air fryer). When the oil has come to the temperature, gently place the kofta into the oil and cook until golden. Take out of the oil, season with a little salt, and let drain on some paper towel.
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Step 6
Serve immediately with the salad and minted yoghurt.
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Recipe: Simon Toohey
