Lunchtime shredded Tofu

Name: Lunchtime shredded Tofu
Cuisine: Asian
Ingredients: 1, 16 oz block super firm tofu, pat dry (NOT EXTRA FIRM TOFU); 1 tbsp cornstarch; 1 tsp smoked paprika; 1/2 tsp ground coriander; 1/2 tsp garlic powder; 1 tbsp tamari; 1 tbsp avocado oil; 3 cups cabbage, finely shredded; 1/2 medium red onion, thinly sliced; 1 tsp garlic powder; 1/2 tsp ground coriander; 1/2 tsp dry thyme; 1 tbsp avocado oil; Kosher salt to taste; 1/4 cup pistachios, finely chopped; 1/3 cup fresh parsley, finely minced; 2 tbsp fresh mint, finely minced; 1 clove garlic, grated; 2 tsp za’atar; 1/2 tsp sumac, optional; Zest and juice of 1 lemon; 1 tbsp maple syrup; 1 tbsp extra virgin olive oil, optional; 4 pitas or large tortillas; Lettuce, chopped

6 steps

Updated at: Tue, 02 Jan 2024 17:39:23 GMT

Ingredients

10 servings

1 x 16 ozfirm tofu

super, pat dry, NOT EXTRA FIRM TOFU

1 Tbspcornstarch

1 tspsmoked paprika

½ tspground coriander

½ tspgarlic powder

1 Tbsptamari

1 Tbspavocado oil

3 cupscabbage

finely shredded

0.5red onion

medium, thinly sliced

1 tspgarlic powder

½ tspground coriander

½ tspdry thyme

1 Tbspavocado oil

⅓ cupfresh parsley

2 tspza’atar

½ tspsumac

optional

1lemon

zest and juice of

1 Tbspmaple syrup

1 Tbspextra virgin olive oil

Instructions

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.