Sunday, April 15, 2012

Tofu Donner Kebab

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
Smoked salt
Fennel Seeds
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.

Next day:

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.

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