By Corn Starch
Vegan Cajun lamb flatbread
EP 8- 7 INGREDIENT VEGAN - CAJUN “LAMB” INSPIRED TOFU FLATBREAD 🫓
This was incredible. It literally took me no time at all. It couldn’t be easier. You can load this with what you like too!
Ingredients
Half a block Tofu
2 tsp Cajun Paste (I used
)
4 tbsp PB Yoghurt
1 clove garlic
1 flatbread
1 bunch Parsley
1 red chilli
1 tbsp EVOO
Salt and pepper
Pickled red cabbage
Method:
1. Start by crumbling the tofu and mixing it with some oil and the Cajun paste. Add to the air fryer for 15 mins at 200C or until crispy and charred.
2. Whilst that’s cooking great the garlic into the yoghurt and mix.
3. Chop up the parsley and chilli and mix together with the EVOO and salt and pepper.
4. Char your flatbread for 5 mins, load on the yoghurt, the tofu and top with the pickled red cabbage and the chimichurri and enjoy!
Updated at: Fri, 23 Feb 2024 17:26:16 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Nutrition per serving
Calories629.3 kcal (31%)
Total Fat33.4 g (48%)
Carbs72 g (28%)
Sugars11.8 g (13%)
Protein12.3 g (25%)
Sodium1462 mg (73%)
Fiber15.2 g (54%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1. Start by crumbling the tofu and mixing it with some oil and the Cajun paste. Add to the air fryer for 15 mins at 200C or until crispy and charred.
Step 2
2. Whilst that’s cooking great the garlic into the yoghurt and mix.
Step 3
3. Chop up the parsley and chilli and mix together with the EVOO and salt and pepper.
Step 4
4. Char your flatbread for 5 mins, load on the yoghurt, the tofu and top with the pickled red cabbage and the chimichurri and enjoy!
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