We have a saying here in Germany: »Döner macht schöner« which means »Kebab makes you more beautiful«. Sounds weird in English, but in German it makes (kind of) sense. Even though this type of fast food is not considered to be the healthiest option out there – you can definitely improve this type of meal and make it »better«. This homemade Veggie Kebab with Crispy Smokey Tofu is definitely »better« than it’s meaty brothers from the kebab shop around the corner. ;P
To be honest – I do not want to shit-talk about Döner Kebab. We love all kebabs. Not equally, because some are just not as tasty, but we love them. Nevertheless, these little packages of flatbread, meat, veggies, and sauce can sometimes be a bit »heavy« and also pack quite a punch in terms of calories. Perhaps you shouldn’t »treat yourself« to something like that every day of the week. Would not recommend. They have become quite expensive as well here in Berlin. They have been soo cheap for a long time… no more! ;(
Berlin’s most famous kebab is probably »Mustafa’s Gemüse Döner« on Mehringdamm in Kreuzberg. At almost any time of the day (or night), tons of people queue in order to treat themselves to one of the famous kebabs with roasted veggies. Yes, the most popular is a veggie one. ;) I myself, am a big fan of »Kebap with Attitude« – a popular kebab restaurant in Berlin Mitte. If you ever find yourself there, you should definitely try the O.G. It’s so damn delicious! Unfortunately, quite expensive, but what can you do… they have become more expensive everywhere and in Berlin Mitte everything is a bit more expensive anyway.
Fortunately, it’s quite easy to prepare kebap at home, whenever you are in the mood. It’s not the same, of course, because you probably don’t have a rotating pile of meat roasting in your kitchen… but we can get close to the original. Definitely when it comes to »look & feel«. ;P
I was inspired by a TikTok video for the veggie kebab here. Someone there used the super thinly sliced tofu for veggie wraps. That’s basically the same as the kebab here, just with a tortilla wrap instead of flat bread. However, the tofu from those wraps was only seasoned with salt and pepper, nothing else. Well, and other veggies and sauces. I used a little soy sauce here to make the »fake meat« look darker and, of course, to improve flavors. However, you should not use too much soy sauce (stick to the tablespoon), otherwise the soy sauce flavor will take over. Some probably like that, but i prefer it less strong here. It could ruin the »kebab fantasy«. ;P
The sauce we use here is a »plain« yoghurt sauce with a hint of garlic and some herbs. Restaurants often give you a bigger variety of sauces – something garlicky, something herby or something hot. If you want to add more flavors, feel free to switch sauces. There is plenty to chose from in supermarkets. ;P
When it comes to veggiess, we have also decided against the »kebab with everything« option. Some people sneak carrots or something like that in a kebab. No thank you. Tomatoes, cucumber, some green salad, some red cabbage, and onions – that’s the perfect mix of veggies in our opinion. But again, of course, that’s up to you. Some people don’t like onions or red cabbage… well then, get rid of it. You want carrots instead? Well… we can’t keep you from adding those, so use them if you like. ;P
Anyway. In case you want to try more »homemade fast food«, you can take a look at other recipes here on the blog. We love this type of food (besides all the healty stuff and the baked goods). Have you ever tried Halloumi Burgers with Whipped Feta & Salsa? So good!
You prefer it greasier? Well… what about a Sloppy Joe with Bacon? It’s not quite a burger, but pretty close. They also call it »lose meat sandwich«. No matter what – it’s delicious! ;P
INGREDIENTS / ZUTATEN
(4 servings)
For the yogurt sauce:
5.3 oz. (150g) Greek yogurt
1 tbsp. lemon juice
1-2 garlic cloves, grated
1/2 tsp. Herbes de Provence*
1/2 tsp. chili garlic powder*
1/4 tsp. onion powder*
salt, pepper
For the crispy tofu:
some oil for frying
7 oz. (200g) smoked tofu, finely sliced
1 red onion, fine wedges
1 tbsp. soy sauce
salt, pepper
For the veggies:
3.5 oz. (100g) cherry tomatoes, quartered
1/4 cucumber, cut into small sticks
3-4 lettuce leaves, thinly sliced
some red cabbage (optional)
a few onion slices (optional)
small green pepper, sautéed (optional)
4 halved flatbread, briefly toasted
(4 Personen)
Für die Joghurtsoße:
150g griechischer Joghurt
1 EL Zitronensaft
1-2 Knoblauchzehen, gerieben
1/2 TL Kräuter der Provence*
1/2 TL Chili-Knoblauch Pulver*
1/4 TL Zwiebelpulver*
Salz, Pfeffer
Für den knusprigen Tofu:
etwas Öl zum Anbraten
200g Räuchertofu, fein gehobelt
1 rote Zwiebel, in Spalten
1 EL Sojasoße
Salz, Pfeffer
Für die Gemüsefüllung:
100g Kirschtomaten, geviertelt
1/4 Gurke, in Stifte geschnitten
3-4 Salatblätter, in dünnen Streifen
etwas Rotkohl (optional)
einige Zwiebelspalten (optional)
kleine grüne Paprika, angebraten (optional)
4 halbierte Fladenbrote, kurz getoastet
DIRECTIONS / ZUBEREITUNG
1. Mix the yogurt for the sauce with the lemon juice. Peel the garlic and grate it into the yogurt. Season with Herbs de Provence, chili garlic powder, onion powder, salt, and pepper. Set aside.
2. Prepare the rest of the ingredients for the kebab – finely slice the smoked tofu with a veggie peeler* or similar. Peel the onion and cut it into thin wedges. Wash and dry the cherry tomatoes and cut them into quarters. Cut the cucumber into thin sticks and the lettuce into thin strips.
3. Heat some oil in a non-stick frying pan. Add the sliced tofu and onion wedges and stir-fry for a few minutes. Season with soy sauce, salt, and pepper. The tofu is perfect when it is nicely browned and crispy.
4. Cut into the flatbread to create pockets and toast them briefly, if you like (e.g. in a panini press, sandwich maker, or contact grill*). Spread some yogurt sauce on the inside of the flatbread, add the crispy tofu and veggies and serve.
1. Den Joghurt für die Soße mit dem Zitronensaft verrühren. Den Knoblauch schälen und dann in den Joghurt reiben. Mit Kräutern der Provence, Chili-Knoblauch Pulver, Zwiebelpulver, Salz und Pfeffer würzen und dann zur Seite stellen.
2. Die Zutaten für die Döner vorbereiten – dafür den Räuchertofu mit einem Sparschäler* fein hobeln. Die Zwiebel schälen und in dünne Spalten schneiden. Kirschtomaten waschen, trocknen und dann vierteln. Die Gurke in dünne Stifte schneiden und den Salat in dünne Streifen.
3. Etwas Öl in eine beschichtete Pfanne geben und erhitzen. Den gehobelten Tofu und die Zwiebelspalten einige Minuten anbraten. Mit Sojasoße, Salz und Pfeffer würzen. Der Tofu ist perfekt, wenn er schön gebräunt und knusprig ist.
4. Die Fladenbrote aufschneiden und nach Belieben kurz toasten (z.B. in einem Panini- oder Sandwich Maker oder Kontaktgrill*). Etwas von der Joghurtsoße auf den Innenseiten der Fladenbrote verstreichen, dann knusprigen Tofu und Gemüse in die Fladenbrote packen und servieren.
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Here is a version of the recipe you can print easily.
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Veggie Kebab with Crispy Smokey Tofu
- Prep Time: 00:15
- Cook Time: 00:05
- Total Time: 00:20
- Yield: 4 1x
- Category: Dinner
- Cuisine: International
- Diet: Vegetarian
Description
A classic meat dish turned veggie – this Veggie Kebab with Crispy Tofu tastes as good as the meat packed original… maybe even better! ;P
Ingredients
For the yogurt sauce:
5.3 oz. (150g) Greek yogurt
1 tbsp. lemon juice
1–2 garlic cloves, grated
1/2 tsp. Herbes de Provence*
1/2 tsp. chili garlic powder*
1/4 tsp. onion powder*
salt, pepper
For the crispy tofu:
some oil for frying
7 oz. (200g) smoked tofu, finely sliced
1 red onion, fine wedges
1 tbsp. soy sauce
salt, pepper
For the veggies:
3.5 oz. (100g) cherry tomatoes, quartered
1/4 cucumber, cut into small sticks
3–4 lettuce leaves, thinly sliced
some red cabbage (optional)
a few onion slices (optional)
small green pepper, sautéed (optional)
4 halved flatbread, briefly toasted
Instructions
1. Mix the yogurt for the sauce with the lemon juice. Peel the garlic and grate it into the yogurt. Season with Herbs de Provence, chili garlic powder, onion powder, salt, and pepper. Set aside.
2. Prepare the rest of the ingredients for the kebab – finely slice the smoked tofu with a veggie peeler* or similar. Peel the onion and cut it into thin wedges. Wash and dry the cherry tomatoes and cut them into quarters. Cut the cucumber into thin sticks and the lettuce into thin strips.
3. Heat some oil in a non-stick frying pan. Add the sliced tofu and onion wedges and stir-fry for a few minutes. Season with soy sauce, salt, and pepper. The tofu is perfect when it is nicely browned and crispy.
4. Cut into the flatbread to create pockets and toast them briefly, if you like (e.g. in a panini press, sandwich maker, or contact grill*). Spread some yogurt sauce on the inside of the flatbread, add the crispy tofu and veggies and serve.
Notes
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
