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Janlynt
Vegan kebab of tofu and tempeh
Make vegan döner? In this recipe we use tender tofu and crunchy tempeh with a homemade herb mixture.
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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
Kitchen Stuff
Directions
-
Preheat the oven to 200 ° C.
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Drain the tofu and cut in half. Cut into slices of ½ cm in width.
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Cut the tempeh in half. Cut into slices of ½ cm in width.
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Mix the salt, spices and oil together and mix one half through the tofu and the other half through the tempeh.
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Prepare 2 baking sheets lined with parchment paper. Divide the tempeh over one baking tray and the tofu over the other.
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Bake in the middle of the oven in about 20 minutes until golden brown and crispy. Change the baking plates after 10 minutes.
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Meanwhile, mix the red cabbage with the vinegar, season with salt and pepper.
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Cut the cucumber into slices. Fry the pita bread according to the instructions on the package.
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Mix the mayonnaise with the garlic powder and a few drops of water.
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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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