Start by preparing the dough for the flatbread. Fill a measuring jug with 160ml warm water, the cater sugar and yeast stir to dissolve and leave to stand for a few minutes.
In a mixing bowl, measure out the flour, add the salt and baking powder and stir to combine. Make a well in the middle, add the olive oil and yeast mixture. Stir until it forms a dough. Knead the dough for approximately 5 minutes until the dough is smooth and elastic. Put a drop of olive oil in the bottom of your mixing bowl and return the dough to the bowl and leave to rise for at least 20 minutes.
To make the garlic mayo, bake the garlic cloves at 180C for 5-10 minutes. Once done remove the skins and add them to a blender with the soy milk, mustard, lemon juice, salt and pepper and switch the blender on. While blending, very slowly add the olive oil. There should be a slow but steady stream of oil into the milk while blending. It should take a good 5-10 minutes of pouring the oil. This should emulsify into a garlic mayo.
To make the chilli sauce add the finely chopped garlic and chilli's to a sauce pan and cook for a minute until fragrant, taking care not to burn the garlic. Add in the chopped tomatoes, lemon juice, and pickling liquid for the pickled chilli's, then season with salt and pepper. Simmer for 15-20 minutes, transfer to a blender, blend until smooth then return to the saucepan and add some water until the desired consistency is achieved. Transfer to a container and allow to cool.
For the vegan kebab meat. Open your block of Tofu and pat it dry. Bring a pot of salted water to a boil deep enough to fully submerge the entire block of tofu. Reduce the water to a simmer, put the tofu in the water and leave to cook for 20 minutes.
In the meantime prepare a marinade by mixing the yoghurt, harissa paste, lemon juice, Ras-El-Hanout and some salt and pepper in a mixing bowl. Once The tofu has finished boiling in the water, remove it, pat it dry and allow to cool enough that you can handle it. Cut the tofu into thin strips, and then add it to the marinade, ensuring that all pieces are fully coated.
Heat the oven to 180C, lay the Tofu out on a lined baking tray and bake for 30 minutes. Keep back any left over marinade.
By this point, the dough should be ready to form into flatbreads. Turn out the dough onto a floured surface, split into the desired number of pieces (maximum would be 8 dough balls). Roll them out flat, brush a little water over the top, and place in a frying pan over a high heat (wet-side down). Once the bread has bubbled up flip it and cook the other side. Repeat until all of them are cooked (I usually brush the water on each piece of dough immediately before they go into the pan).
Once the Tofu has finished baking remove it from the oven, it will be fairly dry at this point. Transfer to a frying pan with any remaining marinade. This is just to moisten a little, and should only cook for another 5 minutes.
Build your kebab! To the flatbread add your choice of salad, a generous portion of the tofu slices, garlic mayo, chilli sauce and top with pickled chilli's
