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Tempeh Kofte with Roasted Aubergine and Minted Yogurt

Tempeh Kofte with Minted Yogurt | coconutandberries.com

Thanks for all your patience with my less-than-regular posting lately. If you follow me on Facebook, you might have caught my message that I’ve been moving house, and so blogging had to go on the back-burner while I got myself sorted. I’m now officially in my new home and have even cooked my first proper meal (i.e. not food defrosted from the freezer, or hummus, veggies & crackers…)!

Tempeh Kofte with Minted Yogurt | coconutandberries.com

I went back to my favourite Middle Eastern flavours for this meal with tempeh kofte.

Apparently the name kofte comes from the Persian word “to grind”, so, although they’re traditionally made from meat, they certainly don’t have to be. My version uses tempeh “ground” in a food processor. There are countless varieties out there, many of which use different seasonings and are shaped, cooked and served differently.

Tempeh Kofte with Minted Yogurt | coconutandberries.com

Seeing as I’m just getting used to my kitchen, I didn’t want to attempt anything too ambitious and kept this recipe fairly quick and simple.

The kofte turned out really tasty, especially tossed with melt-in-the-mouth roasted aubergine, crisp fresh parsley, red onion, and a good dollop of minted yogurt. Try stuffing them into warm pitta or flatbread, serving them dipped in the minted yogurt as an appetizer, or atop a big leafy salad. 

Tempeh Kofte with Minted Yogurt | coconutandberries.com

I’ve got to adjust to a whole new photography setup too! 

Print
Tempeh Kofte with Roasted Aubergine and Minted Yogurt

Yield: 2-3 Servings (depending on accompaniments)

Tempeh Kofte with Roasted Aubergine and Minted Yogurt

Ingredients

    Tempeh Kofte
  • 1/3 C Pine nuts, toasted
  • 2 Cloves of garlic, roughly chopped
  • 1 x 225g/8oz pkg Tempeh
  • 1/2 tsp Agave nectar OR other liquid sweetener
  • 1 Tbsp Dried thyme
  • 2-1/2 Tbsp Harissa paste*
  • 1/4 tsp Salt
  • Minted Yogurt
  • 1/2 C Coconut yogurt (or soy but will be runnier)
  • 1/4 C Finely chopped mint
  • 1 Tbsp Lemon juice
  • To Serve
  • 1 Large aubergine (eggplant), chopped into 1" chunks
  • 1 Tbsp Olive oil
  • 1/4 Red Onion, thinly sliced
  • 1/2 Bunch of fresh parsley, roughly chopped

Instructions

  1. Preheat oven to 200C/400F.
  2. Toss the aubergine with the olive oil and spread on a baking sheet. Cook for approx 20 minutes, or until very soft.
  3. For the kofte
  4. Pulse the toasted pine nuts and garlic in a food processor until coarsely chopped. Add the remaining ingredients and process until the tempeh is broken down and everything is combined.
  5. Shape mixture into small balls (10-12) using moistened hands to prevent sticking.
  6. Dry-fry in a non-stick pan/sauté in a drizzle of oil/ or skewer, brush with oil and cook on the grill.
  7. Stir together the ingredients for the minted yogurt.
  8. Toss kofte with roasted aubergine, parsley and red onion and serve as desired, with a dollop of minted yogurt.

Notes

*Harissa paste can vary quite a lot in heat. Mine was fairly mild. Adjust according to preference.

3.1
http://www.coconutandberries.com/2014/08/28/tempeh-kofte-roasted-aubergine-minted-yogurt/

Tempeh Kofte with Minted Yogurt | coconutandberries.com

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August 28, 2014 —

← Review: Superfoodies Granola Maple-Orange Roasted Chickpeas & Carrots ( & Brown Rice Bowl) →

Comments

  1. Caitlin says

    August 28, 2014 at 7:43 pm

    i’m so happy that your transition to a new home is over and you are now working in your kitchen again 😉 i’ve always wondered what kofte was- it looks awesome!

    • Coconut and Berries says

      August 29, 2014 at 11:06 am

      Thanks a lot Caitlin. It’s good to have the hard part over. Just a lot of changes to get used to now.

  2. Johanna GGG says

    August 29, 2014 at 4:14 am

    hope you are settling into your new kitchen well - these koftas sound lovely - I have a harissa paste that has got itself hidden at the back of the pantry - love how you use it here to spice up the koftas - hope mine isn’t too spicy

    • Coconut and Berries says

      August 29, 2014 at 11:06 am

      I rediscovered my jar of harissa when packing up to move! Hope you give the kofte a try.

  3. The Vegan 8 says

    August 29, 2014 at 9:08 am

    Congrats on being in your new home Emma!! Yay, how exciting! I know how stressful moving can be. This dish looks like another winner. Those tempeh patties look absolutely delicious and yet again, I love how simple the recipe is and not too many ingredients. Would you believe I’ve never had tempeh before? You always introduce me to new ingredients, I’ve never tried harissa either I don’t think and I have never heard the term, kofte! Haha, I’m clueless!!

    • Coconut and Berries says

      August 29, 2014 at 11:08 am

      Thank you so much Brandi. It’s going to take some adjustment I’m sure but new beginnings are always exciting.
      I use tempeh pretty regularly and really enjoy it. I know you don’t eat tofu but tempeh is much less processed so might appeal more :)

  4. Tracey @ A Taste of Trace says

    August 29, 2014 at 12:12 pm

    I’ve never heard of kofte before, but I’ll definitely be giving this recipe a try! I love that the recipe doesn’t have a tonne of ingredients, but it seems like it’s definitely not lacking in flavour!

    • Coconut and Berries says

      August 29, 2014 at 9:10 pm

      Definitely not lacking in flavour! Hope you do give the recipe a go!

  5. rika@vm says

    August 29, 2014 at 4:07 pm

    Congratulations on your recent move and wishing you all the best settling in your new home and kitchen! I would love to see pictures of your new home and kitchen when you have a chance :) These Middle Eastern koftas are so pretty, looks so tasty with the veggies and delicious with the minted yogurt and harissa! I love how you use tempeh as a ‘ground meat’ alternative, they are so handy to use! Harissa is one of my favorite spicy ingredients to add to grains and stews and produces a lovely reddish-orange color! I like the DEA tubes one, which one did you use?

    • Coconut and Berries says

      August 29, 2014 at 9:16 pm

      Harissa’s awesome isn’t it?! I feel like there was a recipe of yours on “Vegan Miam” using it which I wanted to try. I’ll have to go back and take a look.
      I’ve used the DEA kind before and it’s really good but this one was just a little jar I found in the supermarket.

  6. Ana says

    August 30, 2014 at 10:25 am

    Id love to try this recipe- but first can someone first enlighten me as to where i can buy tempa in the UK?

    • Coconut and Berries says

      August 30, 2014 at 11:38 am

      Hi Ana, you can usually find tempeh in independent health food shops. Look for the “Impulse” brand in either the fridge or freezer section. You can also find it online at Goodness Direct: http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/277501_Impulse_Foods_Organic_Frozen_Plain_Tempeh_227g.html
      Hope you try it. I love tempeh!

  7. Kari @ bite-sized thoughts says

    August 30, 2014 at 3:40 pm

    Your photography has definitely adjusted Emma! These are beautiful shots, as always, and the dish sounds fantastic too. Are you in a whole new place or back where you lived previously? I hope you’re enjoying settling in at any rate :)

    • Coconut and Berries says

      August 31, 2014 at 10:34 am

      That’s very sweet of you to say Kari :)
      I’m living in the flat which my family have had for a long time but which I’ve never lived in permanently. It’s just been a useful couple of nights/overnight place to have in central London. One of my brothers is also here right now but will be leaving in a few weeks as he’s just bought his own place.

  8. Pure Ella says

    August 30, 2014 at 5:07 pm

    Looks and sounds amazing!!!
    What do you mean veggies, hummus and crackers is not a proper meal???? #whatever! 😉

    I hope you’re enjoying your new place :)
    xoxo ella

    • Coconut and Berries says

      August 31, 2014 at 10:35 am

      Hahaha. Well, it’s something I eat regularly but doesn’t really class as “cooking”!
      Thanks, it’s nice to have a new start…though a little scary.

Trackbacks

  1. 20 Vegetarian Lunchbox Ideas | Foodies 100 says:
    September 8, 2014 at 9:01 am

    […] Tempeh Kofte with Roasted Aubergine from Coconut and Berries […]

  2. Freekeh with Butternut Squash, Orange & Shallots - Coconut and Berries says:
    December 13, 2014 at 9:54 pm

    […] an old Coconut and Berries reader you’ll know that I have a bit of a thing for Middle Eastern food so I was bound to discover freekeh sooner or later. But there’s lots to love about the […]

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