Prepare Tofu: Drain the firm tofu thoroughly and press between paper towels for about 10 minutes to remove excess moisture. Crumble the tofu into a large mixing bowl.

Combine Ingredients: Finely chop the red onion and garlic, adding them to the bowl with the crumbled tofu. Stir in cumin, coriander, sumac, dried mint, turmeric, chili powder, salt, black pepper, and tomato puree. Mix until evenly combined.

Shape Kebabs: Sprinkle in the flour or chickpea flour to bind the mixture. Form into about 12 compact mini kebabs or patties.

Cook Kebabs: Heat oil in a frying pan over medium heat until shimmering. Carefully place kebabs in the hot oil and fry for 1-2 minutes on each side until golden brown and crispy.

Serve Warm: Transfer kebabs to a paper towel-lined plate. Serve them warm with sides like basmati rice, pita bread, salads, or dips like hummus.