Begin by pressing the tofu to remove excess moisture, ensuring a firm texture for your Middle Eastern tofu kebabs. Cut the pressed tofu into small pieces and add them to a mixing bowl.

In the bowl with the tofu, add finely chopped red onion, minced garlic, and all the spices—cumin, coriander, sumac, dried mint, turmeric, and chili powder. Also, incorporate salt, pepper, tomato puree, and your choice of flour. Mash the mixture until it holds shape.

Lightly wet your hands and form the mixture into small kebabs or patties, about 2 to 3 inches in length, creating around 12 mini kebabs.

Heat about 2 tablespoons of oil in a large frying pan over medium-high heat. Once shimmering, carefully place the kebabs in the pan, cooking them for about 1 minute on each side until golden brown and crispy.

Transfer the cooked kebabs onto a plate lined with paper towels to absorb excess oil, and serve immediately with rice, pita, salad, and dipping sauce.