Crispy, chewy baked marinated tofu in a soft flatbread, topped with a fresh salad and a rich and creamy tahini dressing. Perfect for a quick lunch or dinner and for sharing with others.
- 400g / 14.10 ounces extra-firm tofu*
- ½ teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Pinch ground cinnamon
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons neutral oil (we use grapeseed or rice bran)
- 60g / 2.12 ounces baby cos / romaine lettuce, sliced
- 1 large tomato, chopped (ripe but firm)
- Half a small red onion, finely chopped
- ½ cup parsley, finely chopped (measured after chopping)
- 20 leaves mint, finely chopped
- ¼ teaspoon sumac (optional)
- Tahini dressing
- 6 white or wholemeal flatbreads
- Preheat the oven to 180 degrees Celcius (350 degrees Fahrenheit), line a baking sheet with parchment paper and set aside.
- Using a peeler, peel strips of tofu into a bowl. I peel strips of all different sizes to keep the texture of the tofu interesting. A little bit of crumble while you peel is fine.
- Combine the spice mix ingredients in a small bowl and pour it over the shredded tofu. I like to get my hands in there and lightly toss the tofu to evenly coat all the pieces with the marinade.
- Transfer the tofu to the baking sheet and spread out evenly. Place in the oven for 30 minutes and toss at 20 minutes to ensure the tofu bakes evenly.
- In the meantime, prepare the salad. Add all the ingredients to a bowl and toss. Sprinkle with sumac if you like.
- Make the tahini dressing.
- Once the tofu is done, turn the oven off and place the flatbread on a flat tray in the oven to warm up for a couple of minutes.
- Now it’s time to assemble the wraps. Place a couple of heaped tablespoons of the shredded tofu in the middle of the warmed wrap, leaving about an inch from the bottom. Add some salad and drizzle with a generous amount of tahini dressing. Fold in the sides and enjoy straight away.
Tofu: Depending on the tofu you have access to, you may need to use extra-firm tofu. The firm tofu I can get is firm enough, but if the tofu is a little too soft, it will crumble rather than shred when you pull a peeler along. They can vary from brand to brand and what they classify as firm or extra-firm tofu.
Want to prep ahead of time? To save time, you can prep the tahini dressing and marinate the tofu up to two days prior. The salad is best made fresh.
- Diet: Vegan