Vegan Shami Kebabs with TVP & Tofu: A Protein-Packed Twist on a Classic
Some recipes instantly transport you to special moments like family gatherings, festive dinners, or cozy evenings at home. Shami kebabs are one such recipe. Traditionally made with meat and lentils, these melt-in-the-mouth patties are seasoned with warming spices and shallow-fried until golden. But what if we capture that same depth of flavor and texture in a plant-based way? Enter: Vegan Shami Kebabs made with Textured Vegetable Protein (TVP) and Tofu.
A Little History: The Origins of Shami Kebabs
Shami kebabs trace their roots back to the royal kitchens of the Mughal era in South Asia. Rich, spiced kebabs were a hallmark of Mughlai cuisine. Shami kebabs, in particular, were believed to have been created for a Mughal nobleman who had lost his teeth. The kebabs had to be so soft they would “melt in the mouth.” Over time, they became a staple across North India, Pakistan, and parts of Bangladesh. They are often served at festive meals and family gatherings.
The word shami is said to be linked to “Sham” (an old name for Syria). This hints at culinary exchanges along trade routes. However, the kebabs themselves were distinctly refined in the Indian subcontinent. Shami kebabs are traditionally made with minced meat and chana dal (split chickpeas). They have evolved into one of the most beloved South Asian appetizers. These kebabs are prized for their silky-soft interiors and bold spice profiles.
Why Plant Protein Matters
For anyone moving toward a plant-based lifestyle, a common question arises. It is: Where will I get my protein? The answer lies in ingredients like soy, legumes, nuts, and seeds. TVP (made from soy) and tofu are both complete proteins, providing all essential amino acids. Together, they form a powerhouse of nutrition. This combination rivals traditional meat in protein content. It often surpasses meat without the cholesterol or heaviness.
Protein isn’t just about building muscle — it plays a crucial role in satiety, energy, and balancing blood sugar. These kebabs are proof that you don’t have to compromise on flavor, tradition, or nourishment when you choose plants.
The Secret to Texture
One of the best things about shami kebabs is their tender, almost creamy bite that still holds together when pan-fried. Achieving that “just right” texture is usually tricky in vegan cooking. But, the duo of TVP and tofu works magic.
- TVP brings a crumbly, meaty chew that soaks up spices beautifully.
- Tofu adds softness, acting as a binder while giving the kebabs their signature silky mouthfeel.
- Walnuts brings out the meaty texture and add some good fats
- When mixed with spices, herbs, and a touch of chickpea flour, you get patties that are crisp on the outside. They are melt-in-the-mouth inside and bursting with flavor.
The Flavor Journey
Imagine coriander, cumin, and black pepper. Add ginger, garlic, chives and fresh cilantro. These ingredients are blended with walnuts, TVP and tofu to form patties. They sizzle in the pan. A quick golden sear locks in the flavors. This makes them irresistible when paired with mint chutney. They are also delicious tucked into a wrap with pickled onion.
Shami Kebabs - plant based
these melt-in-the-mouth plant based kebabs are seasoned with warming spices and shallow-fried until golden
Ingredients
- 1 cup TVP (https://www.bobsredmill.com/product/tvp-textured-veg-protein)
- 1/2 slab of high protein tofu ( I used Trader Joes Organic Tofu)
- 1/4 cup walnuts ( soaked for 20 mins)
- 7/8 cup vegetable broth
- 1 cube vegan bullion (https://store.edwardandsons.com/collections/vegan-bouillon-cubes)
- 1 tsp garlic pwd
- 1 tsp onion pwd
- 1 tsp grated ginger
- 1 tsp coriander pwd
- 1/2 tsp black pepper
- 1/2 tsp cumin pwd
- 2 green chili
- 1 cup of cilantro and chives
- 2 tbsp besan or sattu (whole ground roasted black chana)
Directions
- Bring the vegetable broth to a boil and add the bullion, garlic powder, onion powder, pepper and cumin. Turn off the heat, add the TVP and let it sit covered for 10 mins
- In a food processor – add the cilantro, chives, green chilies and walnuts and pulse until they break down. Do not make a paste
- Add the tofu and TVP and pulse until in comes together
- Take it out in a bowl and add the flour one tbsp at a time to get the right consistency- it will be smooth and very slightly sticky.
- Make small or medium patties and refrigerate for an hour to firm up.
- Shallow fry or air fry until golden brown
How to Serve Them
- As an appetizer at dinner parties — with lemon wedges and chutneys on the side.
- Stuffed in pita or flatbread for a satisfying lunch.
- On a protein bowl with quinoa, roasted veggies, and tahini drizzle.
Final Thoughts
Vegan shami kebabs are more than just a plant-based version of a classic. They’re a celebration of how adaptable plant proteins can be. They’re also nourishing and delicious. These kebabs have roots in the royal kitchens of the Mughal empire. Their legacy has been carried through generations. They prove that tradition and innovation can coexist beautifully on one plate. Whether you’re vegan, vegetarian, or simply curious, these kebabs prove that plants can provide the protein your body needs. They also offer the flavor your soul craves.
If you make these, let me know how they turn out – message or tag me.
Love & Light,
Zeba @Food for the Soul 💚
Food For The Soul 