Go Back Email Link
–+ servings
Open pitta breads stuffed with spiced shredded tofu kebab 'meat', roasted vegetables, glistening pomegranate seeds, creamy fresh tzatziki and rocket

Shredded Tofu Kebabs

These shredded tofu kebabs are packed with flavour, using grated firm tofu and a blend of herbs and spices to create a delicious vegan kebab meat. They’re served with roasted veggies, vegan tzatziki and fresh pomegranate in pitta breads for a colourful, flavoursome and nutritious vegan lunch.
5 from 6 votes
Print Pin
Course: Lunch, Main Course
Cuisine: Greece, Turkish
Prep: 15 minutes
Cook: 42 minutes
Total: 57 minutes
Serves: 4
Calories: 484kcal
Author: Tara

Ingredients
 
 

For the roasted veggies:

  • 1 red pepper (150g, cut into chunks (approx 2cm square))
  • 1 red onion (120g, cut into chunks (approx 8ths))
  • 1 courgette (150g, cut in half lengthways and then sliced)
  • 6 cherry tomatoes (cut in half)
  • 1 tbsp olive oil

For the kebab 'meat':

  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 3 tbsp tomato puree (45g)
  • 2 ½ tbsp garlic (minced (18g))
  • 4 tsp ground cumin
  • 4 tsp paprika
  • 3 tsp onion granules
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 540 g extra firm tofu (pressed to remove excess liquid and then grated using a large grater*)

For the tzatziki:

  • 250 g vegan greek yoghurt (or a thick, unsweetened dairy free yoghurt**)
  • 100 g cucumber (finely diced with the skin left on)
  • 2 tsp garlic (minced)
  • 2 tbsp fresh mint (chopped)
  • A pinch of salt and black pepper to taste

To serve:

  • 4 large pitta breads
  • A large handful of baby leaf lettuce
  • 4 tbsp pomegranate seeds
  • 4 tsp fresh parsley (chopped)

Instructions
 

  • Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
  • Start by making your roasted veggies. Add the chopped vegetables (red pepper, onion, courgette and tomatoes) to a large baking tray and drizzle with 1 tbsp olive oil. Put in the oven to roast for 30 minutes.
    1 red pepper, 1 red onion, 1 courgette, 6 cherry tomatoes, 1 tbsp olive oil
  • Whilst the veggies are in the oven, make your kebab ‘meat’ by mixing together the kebab ‘meat’ ingredients in a large bowl, with the exception of the grated tofu.
    3 tbsp olive oil, 3 tbsp lemon juice, 3 tbsp tomato puree, 2 1/2 tbsp garlic, 4 tsp ground cumin, 4 tsp paprika, 3 tsp onion granules, 1 tsp cayenne pepper, 1 tsp salt, 1/2 tsp freshly ground black pepper
  • Once all of the spices and oil have been combined into a paste, add the grated tofu and stir together to coat evenly.
    540 g extra firm tofu
  • Spread the kebab meat mixture out on a large baking tray. Don’t line the tray with paper and make a thin layer of tofu only to ensure it bakes properly and crisps up a bit (use two trays if necessary)***.
  • Once there are 12 minutes of cooking time remaining on the veggies (i.e. they’ve been in the oven for 18 minutes), add the tray of tofu kebab meat to the oven and cook for 12 minutes.
  • Whilst the kebab meat and veggies are in the oven, make the tzatziki by combining all of the tzatziki ingredients together in a bowl and then setting aside at room temperature.
    250 g vegan greek yoghurt, 100 g cucumber, 2 tsp garlic, 2 tbsp fresh mint, A pinch of salt and black pepper to taste
  • To make your kebabs add lettuce, roasted veggies, shredded tofu kebab meat, a generous helping of tzatziki and a sprinkling of pomegranate seeds and parsley to each pitta. Serve warm.
    4 large pitta breads, A large handful of baby leaf lettuce, 4 tbsp pomegranate seeds, 4 tsp fresh parsley

Video

Notes

Recipe inspired by: Greece/Turkey
** We used the brand ‘Tofoo’ in this recipe which worked perfectly.
** This recipe has been tried with both unsweetened soya and coconut greek yoghurt.
*** If you layer the grated tofu kebab meat too thickly on a tray, or line the tray, it will take longer than 12 minutes to cook. Keep the layer thin and use an unlined metal baking tray to ensure it cooks and starts to crisp up around the edges in 12 minutes.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 484kcal | Carbohydrates: 54g | Protein: 25g | Fat: 20g | Saturated Fat: 3g | Sodium: 1021mg | Fiber: 5g | Sugar: 12g | Net Carbohydrates: 49g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!