Easy Vegan Tofu Kofta (Sheet-Pan Option)

Rich in plant protein, fiber, and flavorful herbs and spices.

These Vegan Tofu Kofta are everything I love about traditional kofta-warm spices, fresh herbs, and a crisp golden exterior-but they're made with simple pantry ingredients and no meat substitutes. Instead of shaping individual skewers, press, score, and bake until crisp-faster and easier for weeknights.

Sheet-pan vegan kebabs on yellow rice with ketchup and pickled red onion.

Save This Recipe!

Type your email & I'll send it to you!

Jump to:

🔍 Quick Look: Easy Vegan Kofta
🧆 What Is Kofta?
👩🏽‍⚕️ Dietitian's Note
👩🏼‍🌾 Ingredients & Health Benefits
🌱 Substitutions
📖 How to Make Vegan Koftas in a Sheet Pan
✔️ Storage & Meal Prep Tips
🍴 More Tofu Patty Recipes:
🙋🏽‍♀️ Recipe FAQs
🍽️ Related Recipes
👩🏽‍🍳 Made this recipe?
Vegan Kofta (Sheet-Pan) Recipe
🛍️ Shop Recipe Cookware and Ingredients
💬 Comments

🔍 Quick Look: Easy Vegan Kofta

⏱️ Prep Time: 15 minutes
🎛️ Cook Time: 25 minutes
👥 Servings: 4
📊 Calories: ~300 kcal (based on nutrition panel)
👩🏽‍🍳 Flavor Profile: Warm, savory, herby, and mildly spiced with bright lemon.
💪🏼 Nutrition: 23 grams of protein, 8 grams of fiber
⭐ Difficulty: Easy enough for beginners, with simple prep and no shaping required.

🧆 What Is Kofta?

Kofta refers to seasoned patties, meatballs, or kebabs found throughout South Asia, the Middle East, Central Asia, and parts of the Mediterranean. Every region has its own variation.

Traditional kofta are often made with lamb or beef, while Indian versions frequently include vegetables or paneer.

This recipe isn't meant to be an authentic regional version. Instead, it's a plant-based interpretation inspired by the warming spices commonly found in Indian-style kofta, using grated tofu instead of meat or paneer.

👩🏽‍⚕️ Dietitian's Note

These vegan tofu kofta are rich in plant protein from tofu and chickpea flour while providing fiber, vitamins, and minerals from peas, potatoes, herbs, and spices. Compared with traditional meat-based kofta, they're naturally cholesterol-free and much lower in saturated fat, making them a satisfying option for everyday meals.

Why You'll Love This Recipe:

These easy vegan kofta are flavorful, protein-packed, and come together quickly. Plus, they're also:

Easy sheet pan method-no rolling or skewering required
Air fryer, oven, or stovetop options
High-protein and satisfying
Made with wholesome ingredients
Freezer friendly
Naturally dairy-free
Budget friendly
Great for meal prep

👩🏼‍🌾 Ingredients & Health Benefits

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

Tofu, potatoes, green chilis, ginger, garlic, green peas, lemon, seasonings, chickpea flour, and cilantro.

Super-firm tofu works best because it contains less moisture, resulting in kofta that hold together beautifully without pressing. If using extra-firm tofu, press it for about 15 minutes first.
Potatoes help bind the mixture while keeping the kofta soft and tender inside.
Green peas add moisture, natural sweetness, color, fiber, and a little extra protein. Prefer carrots? Finely grated carrots work just as well and don't need to be cooked beforehand.
Chickpea flour acts as the binder while adding plant protein and a subtle nutty flavor. Toasting it for a few minutes enhances its flavor, but it's completely optional.
Fresh ginger and garlic give the kofta their signature aromatic flavor.
Garam masala: This warming spice blend brings depth and classic Indian-inspired flavor.
Kashmiri chili powder (optional) adds beautiful color and gentle warmth without making the kofta overly spicy.
Fresh cilantro (optional) brightens the rich spices and adds freshness.

See the printable recipe card below for quantities.

🌱 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Super-firm tofu: Extra-firm tofu works well too. Press it for about 15 to 20 minutes before grating to remove excess moisture.
Green peas: Substitute finely grated carrots. There's no need to cook the carrots before mixing them into the kofta.
Chickpea flour: Chickpea flour provides the best flavor and texture, but oat flour or fine breadcrumbs can be used if needed. You may need to adjust the amount slightly depending on the moisture content of your tofu.
Cilantro: Fresh parsley can be used instead.
Kashmiri chili powder: Sweet paprika makes an excellent substitute if you don't have Kashmiri chili powder. For more heat, add a pinch of cayenne pepper.
Green chilies: Omit for a milder flavor, or substitute a pinch of red pepper flakes.
Fresh ginger and garlic: Fresh is recommended for the best flavor, but in a pinch, substitute ½ teaspoon garlic powder and ½ teaspoon ground ginger for each 2 teaspoons fresh.

📖 How to Make Vegan Koftas in a Sheet Pan

This is an overview. The full recipe is at the bottom of the post.

Prepare the Potatoes

Peeled potatoes on a cutting board with a peeler.

Peel the potatoes. The skins don't mash completely smooth and can create little tough pieces that interfere with the cohesive texture you're trying to achieve. Since the potatoes act as a binder, you want them to be as smooth and uniform as possible so the kofta hold together well.

Chopped cooked potatoes on a wooden cutting board.

Cut them into 1 ½-inch chunks so they cook evenly.

Start the potatoes in cold water as this helps them cook evenly, resulting in smoother mashed potatoes and kofta that hold together better.

Cooked green peans and potato in water in a saucepan.

Cook the potatoes for about 10 to 12 minutes, then add the green peas to the same pot. Continue simmering for another 3 minutes, or until the potatoes are fork tender and the peas are bright green.

Prep the Mixture

Cut cooked potatoes and green peas in a large mesh colander.

Drain well in a large colander then return them to the warm pot for about 1 minute to allow any excess moisture to evaporate.

Mashed green peas and potatoes in a glass bowl.

Mash the potatoes and peas together until mostly smooth. A few small pieces of peas are perfectly fine. Set aside to cool slightly.

Toast the chickpea flour (optional). Place the chickpea flour in a dry skillet over medium heat. Cook, stirring frequently, for about 3 minutes, or until lightly golden and fragrant. Remove from the heat and let cool slightly. This simple step adds a deeper, nuttier flavor to the kofta but can be skipped if you're short on time.

Tofu grated onto a green baking sheet with a box grater.

Using the large holes of a box grater, grate the super-firm tofu directly into the bowl with the mashed potatoes and peas. Super-firm tofu comes pre-pressed, making it ideal for this recipe. If using extra-firm tofu, press it for about 15 minutes before grating to remove excess moisture.

Grated tofu, mashed potatoes, green chilis, ginger, garlic, mashed green peas, lemon juice, seasonings, chickpea flour, and cilantro in a glass bowl.

Add the onion, cilantro, green chilies (if using), ginger, garlic, garam masala, Kashmiri chili powder, cumin, salt, pepper, toasted chickpea flour, and lemon juice.

Tofu, potato, seasoning, chickpea flour, aromatics, and fresh herbs pressed intoa ball in a glass bowl.

Mix thoroughly with clean hands or a sturdy spoon until evenly combined. The mixture should easily hold together when squeezed in your hand. If it feels soft or sticky, mix in 1 to 3 additional tablespoons chickpea flour, one tablespoon at a time.

Cook the Kofta:

Mashed tofu, potatoes, chickpea flour and vegetables pressed into a sheet pan.

Transfer the mixture to a parchment-lined baking dish or nonstick sheet pan that allows it to be pressed into an even layer about ½ inch thick (no thicker). Press the mixture down firmly using the back of a measuring cup or spatula.

Mashed tofu, potatoes, chickpea flour and vegetables pressed into a sheet pan, scored into kebab-shaped portions before baking.

Using the edge of the spatula, score it into rectangles about 2½ inches wide, leaving a small gap between each one so the edges crisp as they cook. Then lightly score across the center of each rectangle (without cutting all the way through) to help the centers cook evenly. Lightly spray with oil, if desired.

Sheet-pan vegan kebabs in a baking sheet.

Bake at 400°F (200°C) for about 25 minutes, or until lightly golden. For deeper browning, broil for the final 1 to 2 minutes, watching carefully.

Sheet-pan vegan kebabs on a white plate with ketchup and pickled red onion.

These vegan tofu kofta are delicious served with my Homemade Ketchup and Pickled Onions for a tangy, flavorful contrast. They also pair well with dairy-free yogurt sauce, green chutney, fresh cucumber and tomato salad, or tucked into grain bowls for a satisfying meal.

✔️ Storage & Meal Prep Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze cooked kofta in a freezer-safe container for up to 3 months. Reheat directly from frozen in the oven or air fryer until hot and crisp.

🍴 More Tofu Patty Recipes:

These Tofu Kebabs are a delicious, protein-packed meat alternative.

High-protein, gluten-free, vegan Tofu Burgers are full of bold, vibrant flavor.

Baked, kid-friendly, and rich in plant-based protein, Easy Chipotle Vegan Tofu Burgers are the ideal pantry-friendly dinner.

The Best Vegan Patties. Healthy, high in protein, and satisfying without weighing you down. Batch cook and freeze.

🙋🏽‍♀️ Recipe FAQs

Can I freeze vegan koftas?

Yes! Cook them first for the best texture, then freeze in a freezer-safe container for up to 3 months. Reheat in the oven or air fryer for best results.

What's the best tofu for koftas?

Super-firm or extra-firm tofu works best as it holds its shape and absorbs marinade well. Avoid silken or soft tofu.

How do I keep tofu koftas from falling apart?

Press the tofu well to remove excess moisture. Use a binding ingredient like chickpea flour or breadcrumbs, and finely chop all add-ins like onions, garlic, and herbs to ensure even mixing. You can refrigerating the mixture before shaping also helps hold everything together.

What type of potatoes work best for koftas?

Russets have a higher starch content, which creates a drier, fluffier mash that helps the kofta hold together and develop crisp edges. Yukon Golds also work, but because they're naturally creamier and contain more moisture, you may need an extra tablespoon or two of chickpea flour if the mixture feels soft.