Kebab can mean many things. I know it as small, round patties that you grill. My childhood memories are full of kebabs. From the cheap ones you buy in the supermarket and are the default for any grill party, to the hand crafted ones that are made for family occasions, eaten with a piece of pitta dipped in some tangy mango paste.
These kebabs, completely cruelty free, are made of tofu, and seasoned like the real thing, with an addition of smokey, “meaty” flavors to try and get as close as possible to the real thing. The nuts and seeds give the fatty texture they need. They are great out of the oven, can be also be taken to a grill party, and can be eaten cold in a sandwich the day after.
400g firm tofu
2 medium onions
1 medium-large potato
1/2 cup chopped parsley
2 spoons wheat flour
2 spoons crushed almonds
1 spoon crushed flax seeds
1 spoon ketchup
1 spoon dark soy sauce
1 tsp liquid smoke (or hickory salt)
1 spoon smoked paprika
1 spoon Iraqi Baharat (a mix of ground allspice, nutmeg, cinnamon, cardamon and cloves)
salt and pepper
Grate the tofu and onion on the large holes of the grater and the potato on the small holes. Add the rest of the ingredients and mix well by hand. You will get a red-brown mash that should be nice to touch, not too liquid but also not really sticky.
Then, make patties. You can chose which form you make them. I chose to flatten them a bit so they will fit in my sandwich, but you can make them like rolls, or flat and round.
Place the patties on a baking pan covered in baking paper, and bake in a pre-heated oven, 220 degrees and 25-30 minutes, until solid. Flip and bake for 10 minutes more. Let them cool a bit a solidify before serving. In case you want to use them for a BBQ, you can easily make them the day before.