Tofu Shawarma-Style Wraps
with Hummus Dressing and Fresh Salad- Soy
- Milk
- Wheat
- Sulphites
- Sesame
- Soy
- May contain traces of allergens
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Sulphites
- Crustaceans
- Egg
- Fish
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.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Soy)
1 tbsp
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
4 tbsp
Hummus
(Contains: Sesame May contain traces of: Soy, Wheat, Milk, Mustard, Sulphites, 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 traces of: Soy, Wheat, Mustard, Sesame, Sulphites, Egg, Fish)
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.
