Vegan doner kebab

Ingredients for 2 servings:

• 4 pita bread(s) (pockets)
• 400 g tofu, e.g. olive or basil tofu
• n. B. cucumber(s)
• e.g. tomato(s)
• n. B. onion(s)
• Sunflower seeds
• olive oil
• 400 ml soy yogurt (yogurt alternative)
• 100 ml soy cream (Soy Cream Cuisine)
• 2 tbsp tomato paste
• 2 tbsp ketchup, optional
• lots of spice(s) (garlic spice)
• lots of salt
• n. B. Chicken seasoning
• n. B. Pepper, black from the mill
• e.g. paprika powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan, tofu-based, with red sauce

For the sauce, first stir together the soy yogurt and soy cream, then add the ketchup and tomato paste. Then season to taste. I personally recommend using plenty of garlic and otherwise working your way up slowly. It’s better to have a delicious seasoning once than a sauce that’s too salty. In addition to salt, vegan chicken seasoning, freshly ground black pepper, and a generous amount of paprika are also suitable. Of course, no meat is used, but tofu is used instead. Olive tofu is delicious, available in organic stores, for example, or alternatively basil tofu. In general, you can omit the tofu altogether. Then cut the tofu into slices about 3 mm thick and fry in a pan with olive oil, ideally until slightly crispy. For the filling, chop the cucumber, tomato, and onion to taste and mix them with the sunflower seeds in a bowl. Generally speaking, you can expect about half a handful for one pita pocket. Heat the pita pockets in the oven at approximately 120°C (top/bottom heat) for approximately 5-10 minutes. Finally, remove the pockets from the oven, tear open the flaps, then line them with sauce, fill first with tofu, then with the vegetable mix, and finally add a generous dollop of sauce on top. The preparation is simple, versatile, and can be customized to your liking.