Sheet Pan Tofu Kebabs

Close-up of sheet pan tofu kebab pieces on a flatbread with cucumber slices, pickled pink onions, creamy green sauce drizzle, and hummus

Sheet Pan Tofu Kebabs

A flavorful sheet pan tofu kebabs made with sun-dried tomatoes, harissa, chickpea flour, and aromatic spices. Golden, protein-rich, and perfect layered onto a wrap with your favorite toppings.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME25

TOTAL TIME35

Servings 4

Course Main Course

Cuisine Middle Eastern-Inspired

Keyword tofu kebab, sheet pan tofu, high-protein, easy dinner, plant-based kebab, tofu, harissa, chickpea flour, cumin, smoked paprika, parsley, garlic, sun-dried tomatoes, onions

Ingredients

1 lb extra-firm tofu
¼ cup sun-dried tomatoes in oil drained
1 red onion peeled and quartered
1 tbsp harissa or tomato paste use harissa if you like it a little spicy
4 garlic cloves peeled
¼ cup chickpea flour
¾ cup fresh parsley packed
2 tsp olive oil

Spices

½ tsp ground turmeric
½ tsp fine sea salt
¼ tsp ground black pepper
2 tsp smoked paprika
1 tbsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon

Instructions

Prep the tofu: Pat it as dry as possible with a clean kitchen towel to remove excess moisture.
Preheat: Preheat the oven to 390°F (200°C) fan forced mode on.
Process: Add the tofu, sun-dried tomatoes, red onion, harissa or tomato paste, garlic, chickpea flour, parsley, and spices (turmeric, salt, pepper, smoked paprika, cumin, coriander, and cinnamon) to a food processor. Process until just combined.
Prep the pan: Lightly spray a sheet pan (12x10 in - 35x25 cm) with olive oil.
Shape and bake: Spread the tofu mixture onto the sheet pan. Use a spatula to smooth it into an even layer, then score it vertically into 8 pieces, cutting all the way through the tofu mixture (I like to use a silicone spatula). For that classic kebab look, you can add some shallow horizontal lines across the top of each piece (refer to photos for visual; keep it very shallow or it will separate once cooked). Brush or spray the top with olive oil, then bake on the top rack for 25 minutes.
Serve: Layer onto a wrap with your favorite sauce and toppings, and enjoy! (See notes below for exactly how I served mine.)

Notes

How I served my tofu kebabs: I used our Homemade Soft Whole Wheat Wraps, layered some hummus, pickled onions, sliced cucumber, the kebabs, some delicious mint tahini sauce, and chopped pistachios, it was delicious! Another winning combo is a simple tzatziki with chopped tomatoes, lettuce, cucumber, and red onions.

Tahini mint sauce: In a small blender, combine 1/3 cup tahini, 2 tbsp maple syrup, 1/2 cup fresh mint, 2 tbsp lemon juice, 1 cup water, and a pinch of salt. Blend for a couple of minutes to emulsify the tahini and get a creamy sauce. Keeps in the fridge for up to 5 days.

Alternative sauce: the tahini harissa sauce from this Moroccan Bowl would also be delicious with this!

Nutritional Information - Per Serving