Plant-Based Malai Kofta

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 35

Servings:

Calories: 464kcal

If you’ve ever craved rich, creamy Malai Kofta but wanted a healthier, plant-based version, this recipe is going to blow you away! Our Whole Food Plant-Based Malai Kofta is made without oil, dairy, or processed ingredients—but still delivers that indulgent, melt-in-your-mouth texture and bold, comforting flavor you love.

We’ll show you how to make perfectly tender kofta balls from wholesome ingredients and smother them in a silky, spiced tomato gravy that’s so good, you’ll be licking the spoon. It’s better than takeout—and way better for you!

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Equipment

Ingredients

Vegetable Dumplings

2 medium potatoes peeled, cubed and boiled until soft
1 cup tofu extra firm
4 tbsp arrowroot flour
¼ cup almond flour or cashews, sunflower seeds
3 tbsp nutritional yeast
½ tbsp tamari low sodium
½ tsp ginger powder
½ tsp garam masala

Sauce (Gravy)

1 tsp turmeric
½ tsp cumin
½ tsp coriander ground in a mortar and pestle
½ tsp cloves ground in a mortar and pestle
½ tsp cinnamon
½ tsp cardamom ground in a mortar and pestle
¼ cup water
1 onion chopped
4 cloves garlic minced
1 tbsp ginger minced
14 ounces tomatoes diced (1 can)
2 tbsp green chilis or red if you like it spicy
1 tbsp tamari low sodium
1 tbsp lemon juice
1 cup almond flour or cashews, sunflower seeds
¼ cup raisins
1 cup soy milk unsweetened, or plant based milk of choice

Instructions

Vegetable Dumplings

Preheat oven to 425°F
Add the cooked potatoes and tofu to a mixing bowl and mash with a potato masher.
Add the remaining ingredients and mix well.
Roll into balls and place onto a parchment lined baking tray.
Bake for 15 minutes, flip and bake other side for 15 minutes.

Sauce (Gravy)

Add the spices to the pan along with the water and cook for about a minute or two.
Add the onions, garlic and ginger and cook for about 5 minutes adding a little more water if it starts to stick to the pan.
Add the tomatoes, chilis, tamari and lemon juice and cook for 5 more minutes.
Add this mixture to a blender along with the almond flour, raisins and soy milk and blend on very low so that it doesn't spray out of the blender. Open the lid valve if your blender has one.
Pour mixture back into the pan and cook on medium for about 10 minutes to thicken the sauce.
Serve over rice adding the dumplings and the spooning over the sauce.
Don't add the dumplings to the sauce until ready to serve or they will turn to mush.
Store the dumplings and sauce separately in the fridge in an airtight container

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Nutrition