BAKED SOYBEAN KOFTAS 
Koftas are mostly what one would call as Meatballs but vegetarians can't be expected to be left out behind.For all those people this is a very interesting dish.
Ingredients
For the Koftas
Soy beans
: 1 cup
Potato
: 1 large
Onion, (shallots/red onions work great.)
: 1 small
Green chillies, finely sliced (or as per taste)
: 2
Few cilantro sprigs for garnish
:
Juice and zest of one lemon
:
Soya chunks (Indian stores) or TVP (in US stores)
: 1/2-1 cup
For Simple Gravy
Salt
: To taste
Onion, chopped finely
: 1
Ginger-garlic paste
: 1 tbsp
Cumin seeds
: 1 tsp
Tomato paste (optional)
: 1 tbsp
Tomato puree
: 1/4 - 1/2 cup
Turmeric
: 1/4 tsp
Garam masala
: 1 tsp
Method
- Soak the soy beans overnight. Cook them in a pressure cooker. No problems if it gets mushy. Steam the potato in the steamer (with the skin. It has nutrition too)
- Now mix all the ingredients for the koftas together except the soya chunks/TVP. Mash them with your hands or pulse it up in your food processor - whatever works for you.
- If you are not able to make it into a ball and the dough seems moist, add some soy flour to thicken it up. Spread the soy chunks on a plate and coat the balls with them. Repeat with all the balls and place them in a lightly greased baking sheet.
- Bake for about 10-15 minutes in an 400F oven.
- Meanwhile in a skillet, in a 1/4 tsp oil (or skip the oil.
- Just place the onions and cumin on the hot skillet with some salt. The salt will bring out the moisture and help the onions cook easily.
- That way you cut the oil and make this dish oil free). Saute the cumin seeds along with onions, ginger garlic paste and the spices together for a minute until soft.
- Add the tomato paste (if using) and the puree. Add enough water to make sufficient gravy and once it comes to a boil.
- Thicken it up with little soy flour/cornstarch and bring it to a simmer. Remove the koftas from the Oven and pour half the sauce over each of the koftas until they are soaked in the gravy.
- Bake them for another 10 minutes and before serving pour out the remaining gravy.