Emma Petersen’s tofu doner recipe

“Some nights call for a bit of comfort, and this take on a doner kebab hits all the right spots – albeit in a more healthyish way,” explains food author Emma Petersen. “The thin, crisped ribbons give you that chewy, meaty texture, while the fresh salad and garlicky yogurt sauce pull it all together. Proof that the best fakeaway nights can absolutely be plant-powered.”

Tofu doner

Ingredients:
Serves 2
Prep: 15 minutes
Cook: 15–20 minutes

Baking sheet, lined
½ red onion, finely diced
2 salad tomatoes, finely diced
¼ small cucumber, finely diced
1tbsp finely chopped fresh parsley
1tbsp finely chopped fresh mint
2 flatbreads (GF: gluten-free flatbreads)
Salt and pepper
Lemon wedges, to serve

For the doner ‘meat’
2tbsp olive oil
2tbsp tomato puree/paste
Juice of 1 lemon
1 garlic clove, minced
1tsp ground cumin
1tsp smoked paprika
1tsp onion granules
½tsp cayenne pepper
225g extra-firm smoked tofu, pressed

For the garlic sauce
100g thick 0–5% fat yogurt (DF/VE: soy yogurt)
1 garlic clove, minced
Juice of ½ lemon

Method:

1. Preheat the oven to 220°C fan/240°C/475°F/gas mark 9.

2. To make the doner ‘meat’, whisk together the olive oil, tomato puree, lemon juice, garlic, cumin, smoked paprika, onion granules and cayenne pepper in a large bowl. Season generously with salt and pepper. Using a potato peeler or mandoline, shave the tofu into thin ribbons. Add to the bowl and toss gently to coat.

3. Spread the seasoned tofu out on the lined baking sheet and bake for 15–20 minutes, or until slightly crisp and curling at the edges.

4. Meanwhile, combine the red onion, tomatoes, cucumber, parsley and mint in a bowl. Season with salt and pepper and set aside.

5. For the garlic sauce, stir together the yogurt, garlic and lemon juice in a small bowl. Season to taste.

6. To assemble, warm your flatbreads (optional, but recommended). Spread with garlic sauce, then layer on the salad and the crispy tofu ‘doner’. Drizzle with more sauce and add a wedge of lemon on the side, if you like.

Healthyish High Protein by Emma Petersen is published in hardback by Pavilion, priced £22. Photography by Lucy Richards. Available now.