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🍽️ Vegan Döner with Smoked Tofu and Herb Yogurt

824 kcal · 30 min · 4 servings

Vegan Döner with Smoked Tofu and Herb Yogurt Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Slice the smoked tofu into very thin slices (approx. 2–3 millimeters).
  2. 2. Mix paprika powder, cumin, oregano, cayenne pepper, 0.5 teaspoon salt, and pepper in a bowl.
  3. 3. Stir agave syrup, 1 tablespoon soy sauce, and 2 tablespoons olive oil into the spice mixture.
  4. 4. Turn the tofu slices in the marinade until they are completely coated.
  5. 5. Wash the half cucumber and grate it finely.
  6. 6. Squeeze the grated cucumber slightly to remove excess water.
  7. 7. Peel the garlic and press it through a garlic press.
  8. 8. Wash the parsley, shake it dry, and chop it finely.
  9. 9. Stir the soy yogurt with the cucumber, garlic, parsley, and lemon juice.
  10. 10. Season the sauce with salt and pepper to taste.
  11. 11. Wash the iceberg lettuce and red cabbage and remove the cores.
  12. 12. Cut the iceberg lettuce and red cabbage into thin strips.
  13. 13. Knead the red cabbage strips briefly with 2 pinches of salt and sugar using your hands.
  14. 14. Peel the onion and cut it into thin strips.
  15. 15. Wash the tomatoes and slice them.
  16. 16. Halve the pomegranate and tap the back of the skin with a spoon until the seeds fall out.
  17. 17. Heat 2 tablespoons of olive oil in a large frying pan over high heat.
  18. 18. Fry the marinated tofu slices in batches until golden brown and crispy.
  19. 19. Warm the flatbreads briefly in a toaster, oven, or frying pan.
  20. 20. Cut the breads horizontally and open them slightly.
  21. 21. Spread the herb yogurt sauce generously on the inside of the breads.
  22. 22. Fill the breads sequentially with red cabbage, iceberg lettuce, tomatoes, onions, and pomegranate seeds.
  23. 23. Place the fried Döner tofu into the breads.
  24. 24. Optionally, drizzle some more sauce over the filling.

Nutrition per serving