Name: Royal Tofu Kofta Casserole
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Middle Eastern
Ingredients: 14 ounces extra-firm or firm tofu, pressed; 1/4 cup almond flour (or 3 tablespoons breadcrumbs); 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1 tablespoon nutritional yeast; 1/2 teaspoon black pepper; 1 teaspoon garam masala; 1 teaspoon minced ginger; 1/3 cup vegan mozzarella cheese (optional); 1/3 cup breadcrumbs (or a mix with all-purpose flour); 2 teaspoons chopped raisins (optional); 2 teaspoons oil; 1 cup finely chopped onion; 4 cloves garlic, minced; 1 teaspoon minced ginger; 2 bay leaves; 2 whole cloves; 2 green cardamom pods; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper (or to taste); 1/2 teaspoon ground cumin; 1/2 to 1 teaspoon garam masala (to taste); 1/2 teaspoon dried fenugreek leaves (optional); 12 ounces tomato purée; 1 cup cashew milk (or 1 1/4 cups full-fat coconut milk); 1/2 teaspoon salt; Cilantro for garnish

Description

A delightful plant-based twist on traditional kofta, featuring rich spices and velvety textures, perfect for comfort meals.

Ingredients

Scale

14 ounces extra-firm or firm tofu, pressed
1/4 cup almond flour (or 3 tablespoons breadcrumbs)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon nutritional yeast
1/2 teaspoon black pepper
1 teaspoon garam masala
1 teaspoon minced ginger
1/3 cup vegan mozzarella cheese (optional)
1/3 cup breadcrumbs (or a mix with all-purpose flour)
2 teaspoons chopped raisins (optional)
2 teaspoons oil
1 cup finely chopped onion
4 cloves garlic, minced
1 teaspoon minced ginger
2 bay leaves
2 whole cloves
2 green cardamom pods
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper (or to taste)
1/2 teaspoon ground cumin
1/2 to 1 teaspoon garam masala (to taste)
1/2 teaspoon dried fenugreek leaves (optional)
12 ounces tomato purée
1 cup cashew milk (or 1 1/4 cups full-fat coconut milk)
1/2 teaspoon salt
Cilantro for garnish

Instructions

Press the tofu and crumble it into a bowl. Add almond flour, garlic powder, salt, nutritional yeast, black pepper, garam masala, minced ginger, vegan mozzarella, and breadcrumbs. Mix well.
Form the mixture into tight balls and arrange them in a baking dish lined with parchment paper.
Brush the koftas with oil and bake at 400°F (205°C) for 15 minutes.
Sauté onions, ginger, garlic, bay leaves, and spices in the same dish for 15 minutes until the onions are golden.
Stir in the tomato purée and cashew milk, then incorporate the koftas into the sauce.
Bake for an additional 20 to 30 minutes until the sauce is bubbly. Garnish with cilantro.

Notes

Press tofu well to avoid fragile koftas. Customize spices and add vegetables as desired.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: Middle Eastern, Indian

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 14g
Cholesterol: 0mg

Keywords: tofu, kofta, casserole, vegan, plant-based, comfort food