Vegan kebab of tofu and tempeh

Name: vegan kebab of tofu and tempeh
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 375 g tofu natural; 250 g tempeh; 1 tl salt; 2 tl onion powder; 2 tl smoked paprika; 2 tl ground cumin; 1,5 tl ground turmeric (koenjit); 1 tl ground cardamom; 1 tl ground cinnamon; tl ground cloves; 4 el peanut oil; 300 g cut red cabbage; 3 el apple cider vinegar; cucumber; 4 pita bread; 4 el Baton vegan mayonnaise; tl garlic powder; 4 tl sriracha sauce

Make vegan döner? In this recipe we use tender tofu and crunchy tempeh with a homemade herb mixture.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Drain the tofu and cut in half. Cut into slices of ½ cm in width.
Cut the tempeh in half. Cut into slices of ½ cm in width.
Mix the salt, spices and oil together and mix one half through the tofu and the other half through the tempeh.
Prepare 2 baking sheets lined with parchment paper. Divide the tempeh over one baking tray and the tofu over the other.
Bake in the middle of the oven in about 20 minutes until golden brown and crispy. Change the baking plates after 10 minutes.
Meanwhile, mix the red cabbage with the vinegar, season with salt and pepper.
Cut the cucumber into slices. Fry the pita bread according to the instructions on the package.
Mix the mayonnaise with the garlic powder and a few drops of water.
Cut open the pita's. Cover with the vegan kebab, red cabbage, cucumber and sprinkle with the mayonnaise and sriracha.

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Nutrition

650Calories

Sodium32% DV760mg

Fat65% DV42g

Protein60% DV30g

Carbs11% DV33g

Fiber40% DV10g

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