Eggplant kofta meatballs

Tofu kofta in a roasted eggplant sauce

I am taking a quick break from posting Fridays’ random act of kindness to post this vegan, gluten-free delight!

I was too excited to wait to post this tofu kofta dish I made the other day! I’ll get back to posting random acts of kindness next week. This recipe took longer than I normally would spend on cooking, but it was worth it!

Here’s the recipe.

Tofu kofta in a roasted eggplant sauce

  • Makes: 6 servings
  • Total time: 1.15 hour, cook time: 55 hours, prep time: 20 minutes


  • 1 kg (2.2 pounds) of ground tofu
  • 1 tablespoon garam masala
  • 3 green chilis finely chopped
  • Handful of coriander finely chopped
  • 1/4 cup of brown rice crumbs
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

For the kofta marinade

Kofta spices
  • 2 medium onions chopped
  • 1 tomato finely chopped
  • 1/2 inch of fresh ginger grated
  • 3 garlic cloves minced
  • 2-3 green chilis minced
  • 1/2 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 3 tablespoons tomato paste
  • 1+1/2 tablespoon garam masala
  • Basil leaves to garnish
  • Salt and pepper to taste

For the eggplant sauce

Garlic and Onions
  • 1 large eggplant, halved lengthwise
  • 4 garlic cloves
  • 2 tablespoons olive oil, separated
  • 1 teaspoon whole cumin seeds, toasted
  • 1/4 cup chopped fresh, cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • Coarse salt
  • Freshly ground pepper
  • Optional: 2-3 habanero peppers chopped

Directions for the eggplant sauce

Roasted Eggplant
  1. Preheat oven to 475 degrees. Brush the eggplant and garlic with 1 tablespoon of oil and place the side without skin down on a baking pan.
  2. Cook until the eggplant softens about 45-55 minutes.
  3. Let the eggplant cool.
  4. Once it has cooled, blend the eggplant, garlic, cumin, cilantro, parsley, lemon juice, salt, black pepper and peppers if using them, in a blender until smooth.
  5. Set the sauce aside.

Directions for the tofu

  1. Combine the binding ingredients in a bowl and mix. Add in the tofu and shape it as desired.
  2. Marinate it for an hour or a minimum of 15 minutes.
  3. Heat the oil in a medium saucepan over medium-low heat. Add in the onion and garlic. Cook, frequently stirring for 3 minutes. Add sauce ingredients and cook for 5 minutes, continuing to stir.
  4. Add in the tofu and cook for 5-10 minutes.

Pour the eggplant sauce over the hot tofu and serve immediately.

Nutritional value for 1 serving (based on brands and quantities used in the recipe)

  • Calories: 296.7
  • Fat:  8 g
  • Carbohydrates: 21.8 g
  • Protein: 29 g


  1. That sounds so healthy and looks amazing girl! Love how you always share you healthy recipes ❤️

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