Paired with a creamy coconut yoghurt tzatziki dressing, this crispy souvlaki is sure to please a crowd!


  • 1 packet of Lebanese bread – can be found in most supermarkets

Crispy Tofu:

  • 1 block of tofu
  • Drizzle of olive oil
  • 2 tbsp cornflour
  • ½ tsp ground paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • ½ tsp vegetable stock
  • Half a bag of kumara chips – crushed (I used Proper Crisps)


  • 1 can of chickpeas – drained well
  • Generous glug of olive oil
  • Heavy pinch of chilli flakes


  • ⅓ cucumber  – finely diced
  • 1 clove of garlic – finely chopped
  • Large handful of mint – roughly chopped
  • 4 heaped tbsp Raglan Food Co yoghurt – Natural Greek-Style
  • Squeeze of lemon

Souvlaki filling:

  • ⅔ cucumber – chopped into large chunks
  • Raglan Food Co – Vegan Aioli (as desired)
  • Sriracha sauce (as desired )
  • Romaine lettuce – roughly chopped


  1. Preheat the oven to 180ºC fan bake.
  2. In a bowl mix together the chickpeas, olive oil and chili flakes. Place these onto an oven tray, and bake for 20 minutes until crispy.
  3. Mix the dry tofu batter ingredients in a bowl.
  4. Cut the tofu into medium sized cubes. Drizzle olive oil over the tofu.
  5. Coat the tofu with the dry batter ingredients and place on a baking tray.
  6. Bake the tofu in the preheated oven for 15 minutes, or until golden brown.
  7. Make the tzatziki by mixing the ingredients together in a bowl.
  8. Place the Lebanese breads in the oven for 2 mins – to heat through.
  9. Assemble the souvlaki by; smearing a generous amount of Aioli on the bread and a drizzle of sriracha. Layer the lettuce, cucumber, tofu & chickpeas. Top with tzatziki and wrap to enjoy!

Thanks to Jess over at @chickenthevegan for this great dinner idea!

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