You don't enjoy meatless food? Then you haven't tried this puffy tofu kebab yet! As soon as you try it, you won't even realize there's any meat missing. The perfect combination of thin slices of marinated tofu, vegetables and creamy sauce is just what you need. So join us for a look at how to make this classic in an easy veggie jacket ready in 20 minutes! 🌱
Shop ingredients
1 serving contains
- 504 kcal
- 56 g carbohydrates
- 19 g fats
- 26 g protein
Per 2 portions
- 180 g smoked tofu
- 1 tsp ground cumin
- 1 tsp red bell pepper
- 1 tsp gyros spices
- 1/2 tsp garlic granules
- 1/2 tsp dried coriander
- 1 tbsp soy sauce
- 1 tbsp olive oil
- pinch salt
- 50 g iceberg lettuce
- 100 g cherry tomatoes
- 100 g cucumber
- 1 tsp olive oil
- lemon juice
- dried basil
- 150 g plain yoghurt
- 1 tsp garlic granules
- 1/2 tsp dried basil
- 1 tsp rice vinegar
- pinch salt
- pinch cane sugar
Instructions
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Sprinkle the slices with all the spices listed, add olive oil, tamari soy sauce and a pinch of salt. Mix everything together so that the tofu is well coated in the marinade.
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Mix the chopped iceberg lettuce with the chopped cherry tomatoes, cucumber, lemon juice, olive oil and dried basil.
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For the dressing, mix white yogurt with dried garlic, basil, a pinch of salt, sugar and a little rice vinegar.
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Fry the tofu in a hot pan. Sauté for about 5 minutes, stirring continuously so that the tofu does not burn.
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Prepare the pita bread by slicing it to create a pocket.
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Spread the inside of the pita bread with garlic dressing (don't skimp!), then add the salad and finish with our tofu. Finally, top with another batch of dressing.
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And we're done, so enjoy!
