Instead of shaping the mushroom mixture onto skewers, it can also be rolled into even-sized balls and baked as instructed
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 187 |
| Fat | 9.9g |
| Saturates | 1.6g |
| Protein | 10.8g |
| Carbs | 17.3g |
| Sugars | 2.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.
Grate the tofu. Finely slice the leek. Crush the garlic. Dice the mushrooms.
Heat 1 teaspoon of oil in a medium-sized, non-stick frying pan. Add the tofu to the pan and sauté for 5-6 minutes. Remove from the heat and place in a blender.
Heat the rest of the oil in the same pan. Add the leek and sauté until golden, approx. 5 minutes. Add in the garlic, mushrooms, spices and salt. Sauté for a further 5 minutes, or until most of the liquid has evaporated.
Place all the ingredients in the blender along with the tofu and breadcrumbs. Blitz until smooth.
Shape the mixture onto eight skewers and place them on the baking tray.
Using a pastry brush, gently brush the koftas with plenty of olive oil. Bake for approx. 30 minutes or until firm and crispy.
Serve with the hummus and chopped parsley.
