Koftas are fried dumplings usually made with vegetables like bottle gourd or paneer or meat and cooked in a rich tomato and cream sauce. Everyone loves the rich creaminess of malai kofta. I wasn’t sure if a vegan version would be good enough. Surprisingly this version got the tick from the family. I don’t favour vegan cheese or vegan cream. I always feel it has a lingering after taste. That’s why in my no cream, no paneer version, I made with cashew nuts and tofu. Trust me, no one would be able to sniff the tofu and will convert even the worst sceptic.

Malai Kofta – the process



300g firm tofu

100g potato, boiled, peeled and grated

1tbsp onion powder

2tsps sesame seeds

½tsp chilli powder

½tsp turmeric

3tbsps potato flour

Small handful of sultanas soaked

Oil for deep frying the koftas

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Vegan Menemen

Menemen is a Turkish dish often made with eggs, tomatoes, green peppers, cured meats and spices. If you think you don’t like tofu, think again if prepared this way. It is very easy, rustic and quick. It is great to eat anytime of the day and serve it with Turkish Pide or steamed rice.

600 grams of tofu, drained

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