Middle Eastern Tofu Vegan Kebab Recipe

Middle Eastern Tofu Kebabs (Nadia’s Healthy Kitchen) are super-easy to make. You can shallow-fry them or bake them in the air-fryer. Made with high-protein ingredients (Tofoo is organic and made in Yorkshire!)

Serve with rice or pitta bread, good hummus and salad. These make wonderful leftovers for snacking, especially when paired with a plant-based yoghurt dip.

Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin allium scraps (onion, leeks, garlic, shallots, chives) and citrus/tomato/rhubarb scraps, as acids could harm compost creatures. It’s okay to put them in food waste bins (made into biogas).

For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch tops closed) before recycling, to avoid wildlife getting trapped.

Kebabs are one of the most popular street foods worldwide, yet most are made from meat, and often Halal meat, which has huge ethical concerns (it’s perfectly fine within the Muslim faith to not eat meat to avoid having to eat animals that are not stunned. Meet this Middle Eastern vegan Prince!

What the Pitta! (wholesale kebabs for events)

What the Pitta! was a vegan fast food chain, creating and selling amazing plant-based Middle Eastern food. Due to huge rising rent costs, it has now diversified. Instead, it offers the same wonderful food, but on a catering basis, if you are planning a party or event.