Tested by Sandra & Jan
From our kitchen in Cyprus
Total Time
60 min
Servings
4
Course
Main Course, Dinner
I'll never forget my first trip to Berlin's Turkish district, Kreuzberg, where the aroma of döner kebabs filled the crisp autumn air. I watched street vendors slice meat from rotating spits while locals queued patiently, their breath visible in the evening chill. As a plant-based traveler, I was determined to capture those same warming spices and textures without the meat—and this recipe is my love letter to that experience.
Back in my Tel Aviv kitchen, I experimented for weeks, trying to recreate the complex spice blend that makes döner so addictive. The breakthrough came when I combined pressed tofu with a marinade of paprika, cumin, and that secret ingredient—a touch of coriander and sumac. The tofu soaks up these flavors like a sponge, and when shredded and crisped in a hot pan, it develops those caramelized edges that make you close your eyes with the first bite.
Why You'll Love This Recipe
This bowl is everything I dream about in comfort food: crispy golden smashed potatoes that shatter when you bite them, spiced tofu that's tender inside with crispy edges, and a cool, creamy tzatziki that ties everything together. It's the kind of meal that satisfies on every level—texturally exciting, flavor-packed, and surprisingly filling. The best part? While it tastes like you've ordered from a high-end Middle Eastern restaurant, it comes together in about 45 minutes with ingredients you can find at any grocery store.
Nutritionally, this dish is a powerhouse. The potatoes provide sustained energy and resistant starch (especially if you let them cool slightly before eating), while tofu delivers complete protein. The fresh herbs in the tzatziki aren't just garnish—they're packed with antioxidants. And unlike traditional döner loaded with saturated fat, this version keeps you energized without that heavy, sleepy feeling.
Pro Tips for Perfect Results
The secret to truly crispy smashed potatoes is boiling them until they're just fork-tender—not mushy—then letting them steam dry for a few minutes before smashing. When you press them down with a glass or potato masher, don't be gentle! You want them flat enough to get maximum crispy surface area. Brush them generously with olive oil and get your oven screaming hot (at least 220°C/425°F).
For the tofu, pressing is non-negotiable. Wrap your block in a clean kitchen towel, place something heavy on top (I use my cast iron skillet), and let it sit for at least 20 minutes. The drier your tofu, the better it will absorb the marinade and the crispier it will get. When shredding, use your hands or two forks to create irregular pieces—those jagged edges will crisp up beautifully.
Variations & Substitutions
If you can't find sumac, use a bit of lemon zest and a tiny pinch of tartness—it won't be exactly the same, but it'll work. For a soy-free version, try using chickpeas instead of tofu: drain, dry, and toss them with the same spice mix before roasting until crispy. The texture is different but equally delicious.
Want more heat? Add red pepper flakes to the tofu marinade or drizzle everything with your favorite hot sauce. For a lower-carb option, swap the potatoes for roasted cauliflower florets—they won't have that same satisfying smash, but they're equally delicious with the spiced tofu. You can also turn this into a wrap by stuffing everything into warm pita bread with extra greens.
Storage & Make-Ahead Tips
The individual components store beautifully, making this perfect for meal prep. The marinated tofu keeps in the fridge for up to 3 days before cooking, and the tzatziki actually improves after a day as the flavors meld. I don't recommend storing the potatoes once they're smashed and crisped—they lose their magic texture. Instead, boil them up to 2 days ahead and keep them whole in the fridge, then smash and crisp them just before serving. The cooked tofu can be refrigerated for 4 days and reheated in a hot skillet to restore some crispiness. If you must freeze something, the marinated (but uncooked) tofu freezes well for up to a month—just thaw it overnight in the fridge before cooking.
Crispy Smashed Potatoes with Döner-Spiced Tofu and Creamy Vegan Tzatziki
Golden smashed potatoes meet Turkish-spiced tofu and cool tzatziki for a street-food inspired vegan bowl that's utterly irresistible.
👩🍳Instructions
Start by pressing your tofu if you haven't already. Wrap the block in a clean kitchen towel, place it on a plate, and set something heavy on top—a cast iron pan or a couple of cookbooks work perfectly. Let it sit for at least 20 minutes while you prep everything else.
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes until they're fork-tender but not falling apart. You want them cooked through but still holding their shape. Drain them well and let them steam dry in the colander for 5 minutes—this step is crucial for crispy potatoes!
While the potatoes are cooking, make your tzatziki. Grate the cucumber and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth—don't skip this or your tzatziki will be watery. Mix the dried cucumber with the plant-based yogurt, minced garlic, dill, lemon juice, olive oil, and salt. Taste and adjust the seasoning, then pop it in the fridge to let the flavors develop.
Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. Once the potatoes have dried, arrange them on the baking sheet with plenty of space between each one. Using the bottom of a glass or a potato masher, firmly press down on each potato until it's about 1 cm thick. Don't be shy—really smash them!
Brush the smashed potatoes generously with olive oil, getting into all those crispy edges. Sprinkle with salt, pepper, and paprika. Roast for 25-30 minutes until deeply golden and crispy around the edges, flipping halfway through.
While the potatoes roast, prepare your tofu. Shred the pressed tofu into irregular pieces using your hands or two forks—you want them looking rustic and varied in size. In a bowl, whisk together the olive oil, soy sauce, tomato paste, paprika, cumin, coriander, sumac, garlic powder, and black pepper. Add the shredded tofu and toss well, making sure every piece is coated in that gorgeous spice mixture.
Heat a large skillet over medium-high heat. Once it's properly hot, add the marinated tofu in a single layer (work in batches if needed—crowding the pan will steam rather than crisp the tofu). Let it sit undisturbed for 3-4 minutes until the bottom gets caramelized and crispy, then toss and cook for another 3-4 minutes. You want those beautiful brown edges that taste like street food heaven.
To assemble your bowls, start with a generous handful of mixed greens. Add a portion of those glorious crispy smashed potatoes, pile on the döner-spiced tofu, and scatter over the diced tomatoes and sliced red onion. Dollop a generous amount of tzatziki on top, garnish with fresh parsley, and serve with lemon wedges for squeezing. The combination of hot, crispy elements with cool, creamy tzatziki is absolutely magical.
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