Step-by-Step Instructions

1. Prepare pans and equipment

   1 min

   Take out a grill or griddle pan and a saucepan. If you don’t have a grill pan, any pan that can withstand high heat will work well. This will help the tofu pieces get nicely charred. Alternatively, you can follow the instructions to oven-bake the tofu instead.

   Equipment: grill pan, saucepan

2. Heat tikka sauce in saucepan

   5 min

   Place your saucepan over medium heat and add the tikka sauce . Heat gently until bubbling. Once piping hot, turn off the heat and cover to keep warm.

   Equipment: saucepan

3. Tear and marinate tofu

   4 min

   In the meantime, tear the tofu into bite-sized pieces using your hands and add it to a mixing bowl along with a generous drizzle of olive oil and the marinade dry mix . Toss until everything is evenly coated.

   Equipment: mixing bowl

4. Grill flatbreads and tofu

   10 min

   Place your grill pan over medium-high to high heat to preheat. Once hot, add the flatbreads one by one and dry grill for 1 minute on each side until warmed through. Set aside and keep warm. Brush or spray the grill pan with oil, then add the marinaded tofu pieces in a single layer. Grill for 2 to 3 minutes per side, or until char marks form and the tofu releases easily from the pan. Season to taste with salt and freshly ground black pepper. Alternatively, you can roast the marinated tofu in the oven at 220°C / 200°C fan for 20-25 minutes, until crispy and charred at the edges.

   Equipment: grill pan
   Temperature: 220°C

5. Assemble and garnish wraps

   4 min

   To serve, spread the tikka sauce over the flatbreads and top with the chargrilled tofu . Finish with dollops of coconut yoghurt , red wine vinegar pickled red onion , and a garnish of picked coriander leaves. Enjoy!