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Ingredients
For marinated Tofoo Doner
- 2 white onions, grated
- 4 garlic cloves, minced
- 3 tsp dried mixed Italian herbs
- 2 tsp smoked paprika
- 3 tbsp tomato paste
- 100ml veg stock
- Juice of half a lemon
- 1 tsp cumin
- 1/2 tsp coriander
- 280g Naked Tofoo block, shaved into slithers
For dukkah
- 50g hazelnuts, roughly chopped
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 2 tbsp sesame seeds
For the cucumber yogurt
- 8 tbsp vegan plain yogurt
- 2 heaped tbsp mint sauce
- 1/6 cucumber, grated
For the rest
- 4 pittas/flatbreads
- 4 heaped tbsp hummus
- 1/4 red cabbage, finely sliced
- Chilli sauce to serve
Get started
- Pre-heat oven to gas 6, 200°C, fan 180°C. Start by mixing all marinade ingredients bar Tofoo in a large bowl plus 1/2 a tsp of salt and pinch of pepper. Add Tofoo slithers, gently mix to cover and then lay on a lined baking tray and pop in the oven for 20 mins.
- Meanwhile, mix all dukkah ingredients, spread on a lined baking tray and pop in the oven for 8 mins. Remove from the oven and use a pestle and mortar or blitzer to break down into a coarse mix.Season with salt and pepper and pop to one side until ready to use.
- For the cucumber yogurt, mix all ingredients plus seasoning in a small bowl. Toast your pittas/flatbreads.
- To assemble, spread the inside of each pitta with hummus before packing with cabbage, Tofoo doner slithers and a big dollop of cucumber yogurt before sprinkling with dukkah and finishing with chilli sauce. The king of kebabs just got a Tofoo makeover!
