Moroccan Tofu Kofta

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  • 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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