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
Make something amazing in the kitchen!