Remove the tofu from its package and place it on a clean kitchen towel or paper towel.
Gently press down on the tofu to remove excess moisture. For more thorough draining, you can place another towel on top and press down firmly, or use a tofu press if you have one.
To further remove excess water, cut the tofu into slices and place the slices between layers of towels. Place a heavy object, like a can or a skillet, on top to press out additional liquid. Let it sit for about 10 to 15 minutes.
Crumble the drained tofu into a large mixing bowl. Add the finely chopped red onion, minced garlic, and all the spices: ground coriander, nutritional yeast, ground fennel, garam masala, turmeric, chili powder (or paprika/Kashmiri chili pepper), and salt.
Mix in the chopped fresh mint leaves, tomato sauce, and flour (or breadcrumbs).
Use your hands to combine the mixture thoroughly until it holds together well enough to form shapes.
Shape the mixture into small Kebobs or patties. Don't make kabobs or patties too large. Should make 10 to 12 small kabobs.
Heat a bit of oil in a frying pan over medium heat. Fry the Kebobs for about a minute on each side, or until all sides are golden brown and crispy.
Garnish with freshly chopped coriander before serving. Enjoy with your choice of rice, pita bread, salad, and a side of mint or coriander chutney.