DURU VÖNER
4
40 min
| Ingredients | Number |
|---|---|
| Wraps & Filling: | |
| round Arabic pita breads | 4 pieces |
| plain firm tofu | 175 g |
| smoked tofu | 175 g |
| Oil for frying | |
| Eisbergsalat | ½ head |
| Pickled red cabbage | as needed |
| Marinade: | |
| Sriracha (or other chili sauce) | 1 tbsp |
| soy sauce | 8 tbsp |
| mustard | 1 tbsp |
| tomato paste | 1 tbsp |
| Afghan Pulao spice, alternatively more cumin & black pepper | 1 tsp |
| coriander powder | 1 tsp |
| turmeric | 1 tsp |
| cumin | 1 tsp |
| Salad: | |
| tomatoes | 2 |
| cucumber | ½ |
| red onion | ½ |
| sumach | 1 tsp |
| salt | to taste |
| lemon | ½ |
| Yogurt sauce: | |
| unsweetened soy yogurt | 400 g + 2 cloves garlic |
| dried mint | 1.5 tsp + salt to taste |
Mom says: "Better than the original!"
I used to love döner – but when I switched to plant-based alternatives, none of them really satisfied me. Something was always missing. Until I created this recipe! And let me tell you: it’s absolutely delicious.
The secret? First, it’s the perfect seasoning of the tofu filling – and the Afghan Pulao spice blend plays a huge role here. Secondly, the dried mint in the yogurt sauce adds the final, crucial touch. That really makes the difference!
My mother, who isn’t even a fan of döner, was totally amazed when she tried it. I think that says it all! Personally, I’m extremely proud of this recipe – and I highly recommend you try it yourself.
PERSONAL RECOMMENDATION
Make sure to use pickled red cabbage – it brings the perfect balance of acidity and a touch of sweetness, making the Dürüm Vöner even tastier! And if you want to take it to the next level, briefly toast the wrap in a sandwich maker or grill pan. This will make the bread crispy on the outside while keeping the filling warm and juicy. Simply heavenly!
PREPARATION
- Prepare the tofu: Grate both blocks of tofu finely using a grater.
- Make the marinade: Mix all the ingredients for the marinade in a bowl.
- Prepare the salad: Slice the iceberg lettuce into thin strips. Cut the onion into thin rings, dice the tomatoes, and chop the cucumber into small pieces. Combine everything in a bowl with lemon juice, sumac, and salt.
- Make the yogurt sauce: Grate the garlic and mix it with the dried mint into the soy yogurt. If the yogurt has too strong of a soy taste, just season it with a bit of salt and lemon juice.
- Fry the tofu: Heat oil in a pan. Add the tofu and sauté for 2 minutes over medium heat. Then add the marinade and cook for another 7–10 minutes until the tofu is lightly crispy.
- Fill the wrap: Spread the yogurt sauce on the Arabic pita bread. Then layer the shredded iceberg lettuce, tomato salad, spiced tofu, and pickled red cabbage on top.
- Toast (optional): Briefly toast the filled wrap in a sandwich maker or grill pan until the bread is crispy and golden brown on the outside.
- Roll & enjoy: Roll up the wrap tightly – done