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Tofoo Doner Kebab

  • Serves: 4 people
  • Prep: 10 mins
  • Cooking: 20 mins
Get started


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

  1. 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.
  2. 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.
  3. For the cucumber yogurt, mix all ingredients plus seasoning in a small bowl. Toast your pittas/flatbreads.
  4. 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!