Souvlaki Style Tofu Wrap With Creamy Garlic Tzatziki, Ezme Chilli Sauce, Sumac Cabbage Onion Pickle & Fresh Salad In Soft Flatbread

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 200°C / 180°C fan, then take out two roasting trays, one large mixing bowl and one small mixing bowl. Line your roasting trays with greaseproof paper if you like.

STEP 2

In your large mixing bowl, add the souvlaki tofu spice mix and a glug of olive oil, then mix well to make a marinade. Tear the smoked tofu into bite-sized pieces with your hands, add them to the bowl and mix well until all the pieces are evenly coated. Season with salt and pepper to taste.

Spread the tofu on a roasting tray in a single layer and roast in the oven for 15 minutes, or until golden and crispy around the edges, turning halfway through.

STEP 3

Meanwhile, finely dice ⅓ of the baby cucumber and add it to your small mixing bowl along with the tzatziki base. Mix well, season with salt and pepper, and set aside.

Cut the remaining baby cucumber and cherry tomatoes into bite-sized pieces and set aside.

STEP 4

When the tofu has about 5 minutes left in the oven, add the garlic & herb flatbreads to the second roasting tray and bake until warmed through and crispy around the edges.

STEP 5

To serve, lay a flatbread on each serving plate and spread over the tzatziki. Top with the souvlaki-spiced roasted smoked tofu, baby cucumber, cherry tomatoes and drained red cabbage & onion pickle.

Drizzle over the ezme chilli sauce, wrap up and enjoy!