Doner bowl

Doner bowl

Total: 50 min. | Active: 25 min.
vegan, lactose-free
Nutritional value / portion: 430 kcal
, Fat: 22 g
, Carbohydrate: 38 g
, Protein: 19 g
What's not to love! Crispy doner meat, crunchy vegetables, hot sauce – and if you're one of those people who thinks that tofu has no flavour, then please give this recipe a go! This way of preparing tofu is an absolute game-changer. Whether you serve it in a bowl or a wrap, tofu doner meat is our new favourite recipe.

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tofu

6 tbsp soy sauce
2 tbsp olive oil
2 tsp paprika
1 tsp garlic powder
½ tsp ground cumin
400 g smoked tofu, shaved into thin strips using a peeler

Salad

300 g red cabbage, very thinly sliced
1 onion, finely chopped
2 tomatoes, cut into cubes
¼ tsp garlic powder
2 pinch salt
a little pepper

Potatoes

500 g waxy potatoes, thinly sliced
2 tbsp olive oil
½ tsp garlic powder
½ tsp salt

Yoghurt dressing

400 g vegan yoghurt substitute nature (soya)
1 garlic clove, squeezed
½ tsp salt
200 g cucumbers, cut into pieces
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Tofu

In a bowl, combine the soya sauce with all the other ingredients up to and including the cumin, add the tofu, mix, set aside.

Salad

Mix all of the ingredients in a bowl, set aside.

Potatoes

Mix the potatoes with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake

Bake the potatoes for approx. 10 mins. in the lower half of an oven preheated to 200 °C (convection). Drain the tofu, spread on a baking tray lined with baking paper, slide into the upper half of the oven.

To finish baking

Bake the potatoes and tofu for a further 15 mins. Remove.

Yoghurt dressing

Combine the yoghurt substitute, garlic and salt. Plate up the cucumber with the salad, potatoes and tofu, serve with the dressing.

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.