Vegan Kefta Tajine
Servings: 25 meatballs
Ingredients
Kefta (Moroccan meatballs)
- 250 g firm tofu, crumbled
- 60 g bread crumbs
- 40 g walnuts
- 60 ml oat milk (or other preferred)
- ½ white onion, roughly chopped
- 2 garlic cloves
- handful of fresh parsley, coriander and mint
- 1 tbsp cornstarch
- 2 tsp paprika powder, heaped
- 2 tsp ground cumin, heaped
- 1 tsp cinnamon
- ½ tsp chili, or cayenne pepper
- 1 tsp salt
Tomato base
- 1170 g whole peeled tomatoes (3 x 390g cans)
- 50 ml olive oil
- 1 large white onion, grated
- 1 tsp curcuma, heaped
- 1 tsp paprika powder, heaped
- ½ tsp black ground pepper
- salt to taste
- 1 tbsp fresh parsley, finely chopped
Instructions
- Pre-heat the oven to 180 degrees
- Meatballs: Add all ingredients to your blender or food processor. Blend for 2-3 minutes until you have a homogenous dough-like texture. Roll them into little balls, weighing about 20g eachBake on 180 degrees for 15 minutes
- Tomato sauce: Add tomato, onion, olive oil, and spices to a pan (keep parsley aside for now). Bring to cook and let is simmer on low-medium heat for 10-15 minutes to evaporate the liquid until you have a relatively thick tomato paste. Keep on stirring to avoid burning the sauce as it gets thicker
- Serve: Now add the meatballs to the tomato sauce and fold them in. Sprinkle over fresh parsley. Enjoy with warm Moroccan or flat bread.