I didn't attempt forming the tofu into the typical cone shape because that would be absurd. Instead, I focused my efforts on re-creating one of Mr. ETB's favourite meals. I went ahead and made pickled carrots and onions to serve inside the pita with lettuce, yoghurt, and the fake kebab-it turned out better than I expected. I knew it would be OK, I didn't think the boys would love it as much as they did.
The spices are being listed leaving amounts to your own taste. I don't see why you couldn't use it as a guide for seasoning lamb mince, or sausages-at least, I don't see it being limited to tofu.
You Will Need:
Extra Firm Tofu-sliced 1/4 inch thick in slabs and pressed dry of liquid between towels and weights for 30 minutes, changing toweling a few times.
4 Tablespoons olive oil
3 tablespoons red wine vinegar
1 beef-flavoured soup cube, crushed
1 tablespoon sugar
Mix all together well and pour into a large baking dish. Arrange tofu slices, turning once to coat. Cover with cling film and let sit at least six hours, or overnight in the fridge.
Preheat oven to 400 degrees F. Bake 30 minutes, uncovered. Carefully turn slices with a fork (it will be fragile) and bake another 30-40 minutes or until quite firm and resembling the texture of sliced lamb.
Cool on a fresh plate (rather than sitting in excess oil) and chill, well wrapped until needed. To re-warm, I gave it about 1 1/2 minutes in the microwave.