Tofu Shawarma-Style Wraps
with Hummus Dressing and Fresh Salad
Inspired by one of the most widely loved foods our cities have to offer, these tofu shawarma wraps are sure to satisfy your takeout desires.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
4 tbsp
Hummus
(Contains Sesame May contain Milk, Mustard, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)
56 g
Spring Mix
1 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Tomato
1 tbsp
Red Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut tomatoes into 1/4-inch pieces.
- Add hummus and sour cream to a small bowl.
- Season with half the Shawarma Spice Blend, salt and pepper, then stir to combine.
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.)
- Add tofu, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil to a medium bowl.
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear until golden, 2-3 min per side.
- Transfer tofu to a plate. Cover to keep warm.
- Add flatbreads to an unlined baking sheet.
- Toast in the middle of the oven until heated through, 1-2 min. (NOTE: Keep an eye on flatbreads so they don't burn!)
- While flatbreads toast, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
- Add spring mix and half the tomatoes. Toss to coat.
- Thinly slice tofu. Spread hummus sauce over flatbreads.
- Top flatbreads with tofu, then sprinkle remaining tomatoes and feta over top.
- Divide wraps and salad between plates.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season tofu in the same way the recipe instructs you to season the chicken thighs.
Heat a large non-stick pan over medium heat. When hot add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to broil the tofu after pan-frying.
Add flatbreads to an unlined baking sheet. Toast in the middle of the oven until heated through, 1-2 min. (NOTE: Keep an eye on flatbreads so they don't burn!)
Plate tofu in the same way the recipe instructs you to plate the chicken thighs.
