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Sheet-pan vegan kebabs on a white plate with ketchup and pickled red onion.
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Vegan Kofta (Sheet-Pan) Recipe

Easy vegan tofu kofta made with grated tofu, potatoes, peas, and warming spices. Bake, air fry, or pan fry for crispy, flavorful kofta.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 300kcal
Author: Nisha Melvani

Equipment

  • 1 Baking sheet rimmed
  • 1 Box grater
  • 1 large bowl
  • 1 Medium saucepan
  • 1 Colander

Ingredients

  • 9 ounces russet potatoes or Yukon Gold (about 2 medium)
  • 1 cup green peas fresh or frozen (or 1 cup finely grated carrots)
  • ¼ cup chickpea flour (garbanzo bean flour)
  • 14 to 16 ounces super firm tofu or pressed extra-firm tofu
  • ½ cup chopped red onion
  • 2 green chilis finely chopped (optional)
  • 2 teaspoons grated garlic
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri chili powder (or sweet paprika)
  • ½ teaspoon ground cumin
  • 1 lemon juice
  • Salt and black pepper to taste

Instructions

  • Cook the potatoes and peas. Peel the potatoes and cut them into 1 ½-inch chunks. Transfer them to a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook for about 10–12 minutes, then add the peas during the final 2–3 minutes of cooking. Continue cooking until the potatoes are very tender and easily pierced with a fork and the peas are bright green.
  • Drain and mash. Drain the potatoes and peas well, then return them to the warm saucepan for about 1 minute to allow any excess moisture to evaporate. Transfer to a large bowl and mash until mostly smooth. A few small pieces of peas are perfectly fine.
  • Toast the chickpea flour (optional). Meanwhile, 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.
  • Prepare the tofu. 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 and works best for this recipe. If using extra-firm tofu, press it for about 15 minutes before grating to remove excess moisture.
  • Make the Kofta Mixture. Add the onion, cilantro, green chilies, ginger, garlic, garam masala, Kashmiri chili powder, cumin, salt, pepper, toasted chickpea flour, and lemon juice to the bowl with the tofu and mashed vegetables. Mix well until evenly combined. The mixture should hold together when squeezed. If it feels too soft, mix in 1–3 additional tablespoons of chickpea flour.
  • Oven Instructions
    Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper or use a nonstick sheet pan. Transfer the mixture to the sheet pan and press it firmly into an even layer about ½ inch thick (no thicker). Use the edge of a spatula to divide the mixture into rectangles, about 2½ inches wide. Then gently press shallow lines across the center of each rectangle. Lightly spray with oil, if desired. Bake for 25–30 minutes, or until lightly golden. Broil for 1–2 minutes, if desired, for extra browning.
  • Air Fryer Instructions
    Line the air fryer basket with parchment paper or use a baking dish that fits inside your air fryer. Transfer the mixture to the pan and press it firmly into an even layer about ½ inch thick (no thicker). Divide the mixture into rectangles, about 2½ inches wide. Then gently press shallow lines across the center of each rectangle to help the kofta cook evenly. Lightly spray with oil, if desired.Air fry at 360°F (180°C) for 12–15 minutes, or until golden brown with crisp edges.
  • Stovetop
    Divide the mixture into 8 portions and shape into patties. Cook in a lightly oiled nonstick skillet over medium heat for about 4 minutes per side, or until golden brown and crisp.

Notes

  • Remove excess moisture. Drain the potatoes and peas thoroughly, then return them to the warm pot for 1 minute to evaporate any remaining water. If using extra-firm tofu, press it well before grating.
  • Toast the chickpea flour. This optional step takes just a few minutes and gives the kofta a deeper, nuttier flavor.
  • Press the mixture firmly. Compacting the mixture into an even ½-inch layer helps it hold together and develop crisp, golden edges.
  • Adjust the chickpea flour as needed. If the mixture feels sticky or doesn't hold its shape when pressed, mix in 1–3 additional tablespoons of chickpea flour.
  • Spread the mixture evenly in a rimmed baking sheet, keeping it to a maximum thickness of ½ inch for the best texture.
  • The bottoms will be slightly softer than the tops, but the kofta will be fully cooked with crisp, golden edges.
  • For serving: Serve warm with my Homemade Ketchup and Pickled Red Onions, or with green chutney, green cashew sauce, warm pita, or a fresh salad.
  • Cookware: Find my nontoxic nonstick cookware here.

Nutrition

Calories: 300kcal | Carbohydrates: 31g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 108mg | Potassium: 622mg | Fiber: 8g | Sugar: 6g | Vitamin A: 439IU | Vitamin C: 37mg | Calcium: 114mg | Iron: 3mg
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