- 1 yellow onion, finely diced
- 1 tablespoon oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons paprika
- 2 teaspoons ground fennel
- 1 teaspoon turmeric
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 2 tablespoons balsamic vinegar
- 2 tablespoons tamari
- 1 tablespoon vegetable bouillon powder
- 2 teaspoons unrefined salt
- 3/4 pound cooked whole butternut squash
- 15 ounces firm tofu
- 1 1/2 cups cooked rice
- 2 tablespoons dried mint
- 2 tablespoons minced fresh ginger
- 1 teaspoon minced fresh garlic
- 1/2 jalapeño, minced
- 1/2 lemon, zested
- 1 cup chopped walnuts
Preheat oven to 350° F.
Sauté onions in oil for about 10 minutes. Add spices and continue to sauté for 5 minutes. Add vinegar, tamari and bouillon powder and sauté for a few more minutes. Season with salt.
Blend baked squash in a food processor, including the skin and seeds. Set aside. Crumble tofu and lightly blend in a food processor. Set aside. Place cooked rice in the food processor and blend until mushy.
In a mixing bowl combine all ingredients.
Form the mixture into 25 to 30 dumplings (balls) using your hands or a 2-ounce scoop. Place on a baking sheet lined with parchment paper. Bake until golden brown, about 25 minutes. Let cool completely before reheating to serve, which will make the kofta more firm.
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