The short answer
Inspired by a TikTok video, I loved the idea of peeling tofu to create a Döner-style texture. I added my own blend of spices and served it with a red cabbage salad and a creamy garlic sauce. It's fresh, easy to make, and incredibly satisfying. The crunch of red cabbage and carrots pairs perfectly with the tangy yogurt sauce and crispy pan-fried tofu.
You don't have time cooking, but you still want healthy dishes?
Every week I send you two plant-based recipes (and the grocery list!) to prep five lunches in just one hour! ⏱️
No more stress during the week. Take one-hour on Sunday, relax the rest of the week. 👌
Feel better in your body. Eating healthy never has been so easy.
Simple, yet delicious. I make your grocery list, and give you the instructions in the right order. Easy.
BONUS: You will love the bonus section where I give you zero-waste tips and teach you how to cook! 🧑🍳
We won't spam you. Unsubscribe at any time.
How to Make Döner-Style Tofu
This might be tricky, but if your tofu isn’t firm enough, it can break when you peel it. To give yourself the best chance of success, follow these steps.
- Press or boil your tofu to make it firmer, then pat it dry.
- Use a sharp peeler for thin, even slices.
- Be gentle when cooking. Try not to move it too much, and sauté it instead of stirring with a wooden spoon.
How to make this recipe your own!
You can easily tweak this recipe and make it your own.
- Use your own spice blend. Go for an Indian-inspired mix or a Lebanese touch with za'atar.
- Tweak the salad. I used red cabbage because it’s winter, but in summer, tomatoes and grapes would be great.
- Change the herbs in the garlic sauce. I used parsley, but mint or oregano would work too.
The Recipe
Döner Tofu Plate and Wraps
Pan-fried tofu with a Döner-style texture, rich and smoky, pairs with crunchy red cabbage salad and creamy garlic sauce.
Prep time
15
mins
Cooking Time
10
mins
Servings
4
people
Ingredients
For the Döner Tofu:
- 400g smoked extra-firm tofu
- 1 teaspoon smoked paprika (or normal paprika)
- 1 teaspoon of garlic powder
- 1 teaspoon dried oregano
- 2 teaspoon thyme
- Half a teaspoon cumin
- Half a teaspoon chili flakes (up to your taste)
- 3 tablespoon soy sauce
- 1 tablespoon of maple syrup
For the salad:
- Half a red cabbage
- 2 medium carrot
- Green salad
- 1 small red onion.
For the yogurt sauce:
- 4 tbsp of soy yogurt
- 2 garlic clove
- 1 or 2 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Plant-based milk
Other:
- Salt
- Olive oil
- Optional: Wraps
Instructions
- Boil the tofu: Bring a pot of salted water to a boil. Cut the tofu into thin slices and boil for 2 minutes. Drain and pat dry.
- Prepare the vegetables: Finely slice the red onion. Also, finely slice or shred the cabbage and carrots.
- Make the yogurt sauce: Mince the garlic and finely chop the parsley. Mix them with soy yogurt, lemon juice, and salt. For a smoother texture, blend the sauce. Adjust the seasoning to taste. Add milk if the texture is too thick.
- Prepare the seasoning: In a small bowl, mix the smoked paprika, garlic powder, oregano, thyme, cumin, chili flakes, soy sauce, and maple syrup.
- Cook the tofu: Heat olive oil in a pan over medium heat. Add the tofu slices and cook until slightly golden. Be gentle, as the thin slices can break easily. Pour the spice mixture over the tofu and sauté for another 2–3 minutes, ensuring the tofu is evenly coated.
Notes
- Serve the tofu with the salad, bread (ideally pita bread) and drizzle with the yogurt sauce.
- If using wraps, fill them with the tofu and salad mixture before adding the sauce.
- Store the tofu and salad together in an airtight container in the fridge for up to 3 days, and keep the yogurt sauce in a separate container to add when serving.
-Thumbnail.webp)