Braised Tofu Kebabs

I was the guy who stumbled drunkenly at one in the morning into the kebab shop and ordered the nastiest greasy donner I could get my hands on. I always felt like crap afterwards, but I never learned my lesson. I would get drunk again and I would once more be swaying in a queue of other tired revellers, propped up against the glass cabinet of wilted salad and chilli sauce for support. Eagerly waiting to punish myself all over again. Veganism and quitting drinking finally put paid to all that, and I haven’t entered one of those places since.

If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!

But let’s not discredit the kebab, because when done right, it is truly a wonderful thing. Though typically a meat dish, vegan versions can be made with an array of produce available at most supermarkets, health stores or online. My ingredient of choice for this recipe is braised tofu, which can be shredded and fried with spices to make a delicious and succulent filling. I’ve also used aubergine, red onion and tomatoes to accompany the braised tofu and spices. The dressing is a quick version of Tzatziki, which can be knocked together in about 2 minutes right at the end of cooking. I bought the flatbread from my local market, which is Turkish and sells the bread perfect for this dish. Any flatbread or wrap will do fine, however.


Prep time: 15-20 minutes. Cooking time: 20 minutes.
Makes 4.

For the Spiced Braised Tofu:
2 tbsp coconut oil
2 cans braised tofu, drained and cut into thin strips
1 tsp cumin seeds
1 tbsp tandoori masala curry spice mix (or whichever blend you have)
1 tsp garlic granules
1 tsp mild chilli powder
2 tbsp lime juice
Salt and black pepper to taste

For the Vegetables:
2 tbsp olive oil
1 aubergine, cut into batons
1 red onion, sliced
2 medium tomatoes, cut into wedges
3 tbsp tamari (gluten-free soy sauce)
1 tbsp chipotle chilli sauce (or other not too hot chilli sauce)

For the Tzatziki:
5 heaped tablespoons dairy-free plain yoghurt
2 tbsp olive oil
¼ cucumber
1 tsp Dijon mustard
Salt and black pepper to taste

4 Flatbreads
4 small handfuls of lettuce leaves.

Heat the coconut oil in a large frying pan or wok and fry the braised tofu on a medium-high heat for 8-10 minutes, until reasonably crisp, but not burnt. Add all the spices and pour over the lime juice, then cook for another couple of minutes for the tofu to take on the flavours.
Empty the cooked tofu into a bowl, clean out the pan and then heat the 2 tbsp of olive oil.
Fry the aubergine and red onion together for 5 minutes, stirring often, then add the tomato wedges and cook for a further 4 minutes. Pour in the tamari and chipotle sauce and let that cook for a couple more minutes. Mix the vegetables and the tofu together.
Once that’s done, quickly make the tzatziki by putting the yoghurt and olive oil into a bowl and stirring until fully combined. Grate the cucumber into the bowl, add the Dijon mustard and season with the salt and pepper. Mix again to fully incorporate.


Warm the flatbreads briefly in the microwave or the oven. Spoon a quarter of the tofu and vegetable mixture in a line across the centre of the flatbread. Spoon the tzatziki over that and then place the lettuce on top. Roll and serve as desired.

Check out my latest recipes here

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

Vegan Mushroom, Green Olive and Walnut Patè

Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…

Roasted Butternut Squash with Lentils and Mushrooms

Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…

Please follow and like us:
Tweet 20

Leave a Reply