Lunchtime shredded Tofu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425F. Grate the tofu using the largest holes on a box grater over a baking tray. Top the shreds with cornstarch, paprika, coriander, garlic powder, tamari and oil. Toss to coat the tofu then spread it out in an even layer on the baking tray.

Step 2

To a separate baking tray, add the cabbage, onions, garlic powder, coriander, thyme, a generous pinch of salt and oil. Toss to coat then spread the cabbage mix out in an even layer on the baking tray.

Step 3

Place the tofu on the middle rack and the cabbage on the bottom rack in the oven. Bake for 10 mins then give both trays a toss, spread them back out then place back in the oven for another 8-10 mins until the tofu is golden.

Step 4

While the tofu and cabbage bake, add the pistachios, parsley, mint, garlic, za’atar, sumac, lemon zest and juice, maple syrup, oil and a generous pinch of salt together in a bowl then stir to combine.

Step 5

Transfer the cabbage to the tray of tofu and top with the pistachio mixture. Using tongs, toss the mixture together until evenly combined.

Step 6

Warm the pita according to package then assemble your wrap. Spread 2-3 tbsp of hummus on the pita then top with some lettuce and the tofu mixture. Fold it together into a wrap then enjoy.