Vegan Homemade Doner Kebab
Savor the bold, smoky flavors of a *Vegan Homemade Doner Kebab*—a plant-based twist on the classic street food favorite. This easy-to-follow recipe transforms firm tofu into deliciously seasoned strips, marinated with soy sauce, lemon juice, smoked paprika, and warming spices like cumin and coriander, then pan-fried to perfection for a crispy, golden bite. Fresh vegetables like cucumber, tomato, and red onion are paired with aromatic garlic mint yogurt sauce, all wrapped in warm vegan flatbreads or pita for a hearty, satisfying meal. Ready in under 45 minutes, this vibrant vegan kebab offers a healthier, cruelty-free alternative that’s perfect for quick weeknight dinners or sharing at gatherings. Healthy, flavorful, and customizable, this recipe is proof that vegan doner kebabs can rival the original in every way!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 0.5 teaspoon black pepper
- 1 red onion
- 0.5 cucumber
- 1 tomato
- 2 cups shredded lettuce
- 1 cup plain vegan yogurt
- 1 garlic clove
- 4 vegan flatbreads or pita
- 10 grams fresh mint leaves
Instructions
Press the tofu for at least 15 minutes to remove excess moisture. Use a tofu press or wrap it in a clean kitchen towel and place a heavy object on top.
Cut the pressed tofu into thin strips, about 1 cm thick.
In a medium bowl, whisk together soy sauce, olive oil, lemon juice, smoked paprika, ground cumin, garlic powder, ground coriander, and black pepper to create a marinade.
Add the tofu strips to the marinade, making sure each piece is well-coated. Let it marinate for at least 20 minutes, or up to an hour for deeper flavor.
While the tofu is marinating, prepare the vegetables: thinly slice the red onion, and slice the cucumber and tomato into thin rounds.
To make the garlic yogurt sauce, finely mince the garlic clove and the mint leaves and stir them into the vegan yogurt. Season with a pinch of salt and set aside.
Heat a skillet or grill pan over medium-high heat. Add the marinated tofu strips and cook for about 3-5 minutes on each side, until golden brown and slightly crispy.
Warm the vegan flatbreads or pita in a dry skillet or in an oven for a few minutes to soften.
To assemble the kebabs, layer each flatbread with a generous handful of shredded lettuce, sliced red onion, cucumber, and tomato.
Top with the cooked tofu strips and drizzle with the garlic mint yogurt sauce.
Fold the flatbreads over the filling, secure with a toothpick if necessary, and serve immediately.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4297 mg | 187% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 34.6 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1128 mg | 87% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
