These baked tofu koftas are one of those recipes that work for almost every stage of family life. They’re soft enough for babies from 6 months, easy for toddlers to hold and self-feed, and still packed with enough flavour for older kids and adults to genuinely enjoy too. I love meals like this because everyone can eat the same base recipe, while you simply adjust what’s served alongside it depending on age and preferences.

One of my favourite things about these koftas is how easy they are to customise. You can mix and match herbs, spices, and flavour add-ins depending on what you have at home or what flavours your family enjoys. Fresh coriander, parsley, or mint all work beautifully, while spices like cumin, coriander, smoked paprika, turmeric, garlic, and even a tiny pinch of chilli can completely change the flavour profile. They’re such a great way to gently expose babies and toddlers to different herbs and spices early on in a balanced, approachable way.

They’re also naturally high in plant protein thanks to the combination of tofu and chickpea flour, which helps make them really filling and satisfying. The chickpea flour also helps bind everything together while adding extra fibre and nutrients. Because the recipe uses chickpea flour instead of breadcrumbs or regular flour, the koftas are naturally gluten free too, making them a really handy option for a variety of dietary needs.

I also love that these bake in the oven rather than needing frying, which makes them easy enough for busy weeknights or meal prep. A quick spray of olive oil helps them turn beautifully golden on the outside while staying soft in the middle. They work so well served with hummus, rice, flatbreads, chopped veggies, or tucked into wraps, and leftovers are just as good cold the next day for lunchboxes or snacks.

If you’re looking for a baby-led weaning friendly meal that the whole family can genuinely share, these tofu koftas are such a good one to keep on rotation. They’re simple, nourishing, freezer-friendly, packed with flavour, and a really fun way to introduce little ones to a wider variety of textures, herbs, and spices from an early age.

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Baked Vegan Tofu Koftas

Prep Time 10

Cook Time 30

Total Time 40

Servings 4

Suitable For 6m+

Metric - US Customary Units

Ingredients

450 g firm tofu (pressed well)
60 g chickpea flour (you may need a little more, 1 tbsp at a time depending on how well you press the tofu)
1 small red onion (very finely diced)
4 cloves garlic (minced)
1 handful fresh parsley (finely chopped)
1 handful fresh coriander (finely chopped)
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground turmeric
2 tbsp tomato paste
1 tbsp soy sauce (helps deepen the colour, omit under 12 months)
1/2 tsp salt (optional, omit under 12 months)
Pinch black pepper (to taste, optional)
2 tbsp olive oil (to spray)

Instructions

Preheat oven to 200c/390f fan and line a tray with a baking sheet.
Crumble the tofu very finely by mashing with your hands into a large bowl until it resembles a very fine mince.
Add all of the ingredients (except the olive oil) and mix really well until the mixture holds together when pressed. If it feels too wet, add another spoonful of chickpea flour.
Shape into small koftas or sausage shapes using slightly damp hands and place onto the tray.
Spray generously with olive oil spray.
Bake for 30-35 minutes, flipping halfway, until golden and slightly crisp on the outside.