Doner bowl

Vegan salad lunch
Total: 50 min. | Active: 25 min.
vegan, lactose-free

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.

Recipe by:
Joel & Muriel

Ingredients

for 4 portions

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

How it's done

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.

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