Step-by-Step Instructions

1. Preheat oven and gather equipment

   2 min

   Preheat the oven to 220°C / 200°C fan and take out a frying pan and a mixing bowl.

   Equipment: oven, frying pan, mixing bowl
   Temperature: 220°C

2. Slice and marinate the tofu

   5 min

   Using a vegetable peeler, slice the tofu into thick ribbons. Alternatively, you can use a knife. What we want to achieve here is a mixture of thin and thick parts in each of the strips, which will help create a balance of crispy and meaty textures. Place the tofu in your mixing bowl and add the tofu spice mix along with a generous drizzle of olive oil. Combine well, making sure every piece is evenly coated.

   Equipment: vegetable peeler, knife, mixing bowl

3. Fry the marinated tofu ribbons

   5 min

   Place your frying pan over a medium-high heat and, once hot, add the marinated tofu ribbons. Cook for 4–6 minutes until crispy around the edges. Season to taste with salt and pepper.

   Equipment: frying pan

4. Warm flatbreads and prepare salad

   4 min

   In the meantime, pop the garlic & herb flatbreads into the oven to warm through for 3–4 minutes. Alternatively, you can warm them in a frying pan over the hob or under the grill. Slice the plum tomato and set aside. Finely slice the cabbage (use a mandoline if you have one) and add a little olive oil, salt, and pepper to taste. Massage lightly until well combined.

   Equipment: oven, knife, mandoline

5. Assemble and serve the wraps

   3 min

   To serve, lay out the warmed flatbreads and spread over the herby tahini yoghurt . Top with the seasoned cabbage , sliced tomato , and pickled red onion , then finish with the crispy Lebanese-spiced tofu . Wrap up and enjoy!