International Cuisine, Morocco, Vegetarian





100 gm Onion, finely diced
1 tbls Olive oil
1 1/2 tsp gnd Cumin
1 tsp gnd Coriander
1 1/2 tsp Paprika
2 tsps gnd Fennel
1 tsp Turmeric
1/2 tsp Pimento
1/2 tsp Cinnamon
2 tbls Balsamic vinegar
2 tbls Tamari
1 tbls Massel Vegetable powder
2 tsp Sea Salt
300 gm cooked Butternit Pumpkin
500 gm firm Tofu
1 1/2 cups cooked Rice
2 tbls dried Mint
2 tbls Ginger chopped
1 tsp Garlic chopped
1 Jalapeño, chopped
1/2 Lemon, zested
1 cup Walnuts chopped



  1. Preheat oven to 175° c.
  2. Sauté Onions in oil for about 10 mins. Add spices and continue to sauté for 5 mins. Add vinegar, Tamari and Massel powder and sauté for a few more mins. Season with Salt.
  3. Blend baked Pumpkin in a food processor. Set aside. Crumble Tofu and lightly blend in a food processor. Set aside. Place cooked rice in the food processor and blend until mushy.
  4. In a mixing bowl combine all ingredients.
  5. Form the mixture into 25 to 30 Balls using your hands or 50 gm scoop. Place on a baking sheet lined with parchment paper. Bake until golden brown, about 25 mins. Let cool completely before reheating to serve, which will make the kofta more firm.