Hello everyone, how is your week going? Mine is okay not too good, not to bad. Good because, after a long gloomy week, sun finally decides to make an appearance. The sun is shining bright and the temperatures are rising..yay !! Bad because, I am all sniffy, sneezy, curled up in bed with a box full of tissues, some throat lozenges and my laptop – I have flu and that means plenty of rest 🙁 and soups. 🙂
So, today’s day is all about rest and blogging in bed! The recipe that I am blogging today is easy, healthy and delicious – corn and tofu kebab recipe. Perfect as a snack or for a potluck or game night. I love finger foods, whether be veggie pinwheels, spring rolls, paneer cutlets, dip, nachos, avocado rolls – I just love them and are my all time favorites.
RECIPE DETAIL – Corn and tofu kebabs are infused with carrots, corn, tofu, ginger, onion and aromatic spices. They are loaded with flavor and taste amazing. Once all the ingredients are mixed together, the mixture should feel firm and hold together. If it is sticky, add more breadcrumbs and adjust seasonings. Tofu can be substituted with paneer.
Once the mixture is ready, wrap it around the wooden skewer and cook over a cooktop or in a oven. If choosing oven, make sure the wooden skewers are soaked in water for 30 minutes before rolling the mixture on to it, or else they will burn during grilling. Cook until all crispy and golden. Be careful not to OVERCOOK it.
This amazing appetizer can be wrapped in pita bread and enjoyed as a kathi roll. These insanely delicious kebabs will appeal to every palate and leave your guest wanting for more. 
Corn and Tofu Kebab Recipe
INGREDIENTS
- 1 cup Corn Kernels
- 1/2 cup Tofu
- 1 small Boiled potato
- 3/4 - 1 cup Homemade breadcrumbs
- 2-3 tablespoon Finely Chopped onions
- 3-4 pieces of Baby carrots
- 1 inch Ginger, peeled and washed
- 2 tablespoon Chopped cilantro leaves
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Haldi (Turmeric powder)
- 3/4 teaspoon Garam Masala Powder
- 3/4 teaspoon Roasted cumin seeds
- Salt to taste
- 2-3 tablespoon Oil
INSTRUCTIONS
- Assemble: all the ingredients.
- In a mixer or food processor add corn...
- Add tofu, carrots..
- Cilantro leaves and ginger.
- Pulse the mixture a few times until it is well grounded.
- Transfer it to a big bowl and add rest of the ingredients except oil.
- Add breadcrumbs..
- Mix it well. The mixture should feel firm and hold together. If it is sticky, add more breadcrumbs and adjust seasonings.
- Grease and take some mixture in your hands..
- Make a long roll and insert skewers..
- Keep squeezing and spreading the mixture until it hugs the skewers.
- Repeat the procedure with rest of the mixture.
- Grease a griddle/tawa.
- Place kebabs..
- Brush with oil and...
- Cook until crispy and brown from all the sides.
- Serve hot garnished with onion rings and..
- Chutney of your choice.
Absolutely loved it 🙂
Thanks dear. 🙂
Thanks for the recipe… Tried today n turned out awesome…. Hubby wants to include it in my regular dinner menu n loves to eat once a week😜😊
Thanks for trying the recipe and for your wonderful feedback, Pavithra! Glad you liked it. 🙂
What happened to the potato. I’m assuming you add that in to the corn etc.
Sunita, it’s mentioned in step #7 “Transfer it to a big bowl and add rest of the ingredients except oil.”
what kind of tofu, silken, firm
Thanks for stopping by Connie. I have used firm tofu for this recipe.
Hi Ruchi,
I have tried this receipe once and it came out awesome. Now i want to make it for a big batch of 20 people. Would it be okay to make the dough a day before the party or do i need to make it immediately before making the kababs?
Thanks
Thanks for trying the recipe Archana and sharing your wonderful feedback with me. Yes, these kebabs can be made a day in advance – no worries. Have fun and if you manage to click some pictures then please share with me at https://www.facebook.com/ruchiskitchen
Hey Ruchi can I just make the dough and freeze it for a day and make the kababs on the day of the party ?
Have never tried freezing it Archana. I would suggest shaping them like kebabs and then freeze.
Hi. This recipe looks yummy. Will definitely try it this weekend (It is Thursday here). If I want to make them in the oven, how long and at what temperature would you recommend I have them in?
Bhooma, bake the kebabs @350 degree F for 25 – 30 minutes or until light brown in color. Lightly brush them with oil/butter before baking. Oven temperatures vary so after 25 minutes into baking, keep a watchful eye on them.
Loved the recipe and how you present the instructions..Perfect 🙂
Thanks Vini for your feedback.
Glad you liked the recipe. 🙂
Why carrots added, does it give a specific flavor?
Yes, carrots add great flavor to these quick and easy kebabs.
I personally like to use baby carrots because they save time but any carrots would work for this recipe.
In particular, whole carrots add more depth of flavor to any dish. But if you are not a carrot lover, feel free to leave that out.
Is this pictured with a mint chutney? Do you have a recipe?
Yes, that’s mint chutney.
Here is the recipe – https://www.ruchiskitchen.com/green-chutney-for-chaats/