These Indian-style tofu kebabs are flavorful, easy to make, and packed with delicious spices. Made with firm tofu, onion, ginger-garlic paste, fresh cilantro, green chili, and everyday Indian spices, they make a tasty appetizer or a simple addition to your meal.
This tofu kebab recipe is a great way to enjoy tofu with Indian flavors. Roasted besan (gram flour) or oats crumbs help bind the mixture and give the kebabs a nice texture. Serve them hot with green chutney, mint yogurt dip, or your favorite dipping sauce.
Whether you are looking for a vegetarian appetizer, a plant-based snack, or something different for your next gathering, these homemade tofu kebabs are worth trying.
You may also like: Mushroom Galouti Kebab, Kale Chane Ke Kebab
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Why You'll Love This Tofu Kebab Recipe
- Easy to make: Uses simple ingredients and basic Indian spices.
- Full of flavor: Ginger, garlic, green chili, cilantro, and Indian spices add plenty of flavor.
- Plant-based: Tofu makes these kebabs a delicious vegetarian and vegan-friendly option.
- Flexible ingredients: Use roasted besan or oats crumbs to bind the mixture.
- Versatile: Serve as an appetizer, snack, or part of an Indian-inspired meal.
What Is Tofu Kebab?
Tofu kebab is a vegetarian take on Indian kebabs. Instead of minced meat, firm tofu is crumbled and mixed with onion, ginger, garlic, green chili, herbs, and spices, then shaped and cooked until browned. Think of it as a cross between a seekh kebab and a hara bhara kebab, with a protein-rich base.
Protein in Tofu: How Much Is in This Tofu Kebab?
Firm tofu is one of the best plant-based protein sources, which is why these kebabs work as a main dish and not just a snack.
- Per serving of tofu: Firm and extra-firm tofu usually list about 7 to 10 g of protein per 3 oz (85 g). A 14 oz block holds roughly 30 to 45 g. Brands vary, so check your label.
- Complete protein: Soy protein contains all nine essential amino acids.
- Firmer means more protein per ounce: Extra-firm tofu has less water than regular firm tofu, so it packs more protein into the same weight.
- Besan adds more: One-third cup of chickpea flour adds about 6 to 7 g of protein to the whole batch.
- Per serving of kebabs: Three kebabs come to roughly 9 to 13 g of protein, depending on your tofu brand. Enter your own brands in the recipe card nutrition for an exact figure.
- Calcium bonus: Many tofus are set with calcium sulfate and also provide calcium. The label will tell you.
To build a bigger protein meal, serve the kebabs with Greek yogurt raita, dal, or quinoa (millet).
Tofu Kebab Ingredients
- Firm tofu: Use a 14 oz (400 g) block of firm or extra-firm tofu. Silken tofu is too soft for this recipe.
- Onion: Finely chopped, then squeezed to remove extra moisture.
- Ginger-garlic paste: Fresh or store-bought.
- Fresh cilantro: Finely chopped, including the tender stems.
- Green chili: Finely chopped. Adjust to your heat level.
- Roasted besan (gram flour) or oat crumbs: The binder. Dry-roast the besan until fragrant so it does not taste raw.
- Basic Indian spices: Coriander powder, cumin powder, red chili powder, amchur (dry mango powder), garam masala, and chaat masala.
- Salt and oil: For seasoning and cooking.
How to Make Tofu Kebab (Step by Step)
1. Press the tofu. Drain the tofu and wrap it in a clean kitchen towel. Press under a heavy pan or book for 15 minutes. Removing water is the most important step for firm kebabs.
2. Roast the besan. Dry-roast the besan in a pan over low heat for 2 to 3 minutes, stirring, until it smells nutty. Let it cool. If using oats, blend rolled oats into coarse crumbs and use them as they are.
3. Prep the onion. Finely chop the onion, then squeeze it in your fist or a clean cloth to remove excess water.
4. Make the mixture. Crumble the pressed tofu into a large bowl. Add the onion, ginger-garlic paste, cilantro, green chili, all the spices, and salt. Mix well with your hands.
5. Add the binder. Add the roasted besan a little at a time and mix until the mixture holds together when pressed. It should be soft but not sticky.
6. Shape. With oiled hands, shape the mixture into 10 to 12 kebabs, either oval seekh-style or flat patties about 2 inches wide. Chill for 10 minutes if time allows, which helps them set.
7. Cook. Heat oil in a cast-iron pan over medium heat. Cook the kebabs 3 to 4 minutes per side, turning gently, until deep golden and crisp.
8. Finish. Sprinkle with a little extra chaat masala and serve hot with green chutney and lemon wedges.
Tips for the Best Tofu Kebab
- Press well. Wet tofu is the number one reason kebabs fall apart.
- Squeeze the onion. Excess moisture makes the mixture sticky and the crust soft.
- Add besan gradually. Too much makes the kebabs dry and dense. Stop as soon as the mixture holds its shape.
- Do not flip too early. Let a crust form, then turn once with a thin spatula.
- Chill briefly. Ten minutes in the fridge makes shaping and flipping easier.
- Taste the mixture. Tofu is mild and needs bold seasoning. Check the salt and spice before shaping.
Tofu Kebab Variations
- Air fryer tofu kebab: Brush lightly with oil and cook at 375°F for 12 to 15 minutes, turning halfway.
- Oven-baked tofu kebab: Bake on a lined tray at 400°F for 20 to 25 minutes, turning once.
- Store-bought seekh kebab masala: Skip the individual ground spices (coriander, cumin, red chili, amchur, garam masala, chaat masala) and use about 1½ tablespoons seekh kebab masala. Many blends contain salt, so add salt gradually.
- Oat crumbs instead of besan: Use ⅓ to ½ cup, adding as needed. Use certified gluten-free oats if required.
- Tofu kebab on skewers: Shape the mixture around oiled metal skewers and grill or broil, turning often.
- Tofu kebab sandwich or wrap: Tuck into a roti or pita with onions, cucumber, and mint chutney.
What to Serve with Tofu Kebab
- Green cilantro-mint chutney, Ketchup, or tamarind chutney
- Sliced onion rings, lemon wedges, and a sprinkle of chaat masala
- Mint raita, avocado dip, or plain yogurt (or a plant-based yogurt for a fully vegan plate)
- Warm roti, naan, or paratha for a wrap-style meal
- Jeera rice, yellow rice, or a simple salad for a full dinner
Storage and Make-Ahead
- Refrigerate: Keep cooked kebabs in an airtight container for up to 3 days.
- Make ahead: Shape the raw kebabs, cover, and refrigerate up to 24 hours before cooking.
- Freeze: Freeze uncooked shaped kebabs on a tray, then transfer to a bag for up to 2 months. Cook from frozen, adding a few minutes.
- Reheat: Crisp in a hot pan or air fryer for 4 to 5 minutes. The microwave softens the crust.
Love Tofu? Try Tofu Palak Paratha, Chili Tofu, Teriyaki Tofu, Vegan Matar Paneer
FAQ
No. Firm or extra-firm tofu is needed so the kebabs hold together.
Usually the tofu was not pressed enough, the onion was wet, or there was not enough binder. Press longer, squeeze the onion, and add a little more roasted besan.
Tofu is a good source of plant protein, and besan adds a little more. Exact numbers depend on your brands and portion size.
Yes. Use oat crumbs, or plain breadcrumbs if gluten is not a concern.
Yes. Cook at 375°F for 12 to 15 minutes, turning halfway.
It is when made with besan or certified gluten-free oats and gluten-free spice blends.
Yes. See the Notes in the recipe card for the amount.
This tofu kebab recipe is an easy way to get a protein-rich vegetarian appetizer or dinner on the table with ingredients you likely already have. Try it once and it is likely to become a regular. If you make it, leave a rating and comment below.
Tofu Kebab Recipe
Equipment
Ingredients
- 14 oz 400 g firm tofu, pressed
- ½ cup finely chopped onion 1 small, squeezed dry
- 1 tablespoon ginger-garlic paste
- ¼ cup finely chopped fresh cilantro
- 1 to 2 green chilies finely chopped
- ⅓ cup roasted besan gram flour or oat crumbs, plus 2 tablespoons if needed
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder
- ½ teaspoon amchur dry mango powder
- ½ teaspoon garam masala
- ½ teaspoon chaat masala plus more to finish
- ¾ teaspoon salt or to taste
- 2 tablespoons oil for pan-frying
Instructions
- Press the tofu in a clean towel under a weight for 15 minutes.
- Dry-roast the besan in a pan over low heat for 2 to 3 minutes until fragrant. Cool. (For oat crumbs, blend rolled oats coarsely.)
- Crumble the tofu into a large bowl. Add the onion, ginger-garlic paste, cilantro, green chili, spices, and salt. Mix well.
- Add the roasted besan gradually until the mixture holds together without being sticky.
- With oiled hands, shape into 10 to 12 kebabs.
- Heat oil in a non-stick or cast-iron pan over medium heat. Cook 3 to 4 minutes per side until golden and crisp.
- Sprinkle with chaat masala and serve hot with chutney and lemon wedges.
Notes
- Seekh kebab masala shortcut: Instead of the coriander, cumin, red chili, amchur, garam masala, and chaat masala, use about 1½ tablespoons store-bought seekh kebab masala. Add salt gradually, since many blends already contain salt.
- Oat crumbs: Use ⅓ to ½ cup. Choose certified gluten-free oats if needed.
- Air fryer: 375°F for 12 to 15 minutes, turning halfway.
- Oven: 400°F for 20 to 25 minutes, turning once.
- Make ahead: Shaped raw kebabs keep 24 hours in the fridge or 2 months in the freezer.
- Storage: Cooked kebabs keep 3 days in the fridge. Reheat in a pan or air fryer.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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