Lahmacun Flatbread With Meaty Spiced Tofu Crumble, Tomato, Cucumber, Sumac Pickled Onion & Garlic Yoghurt

Method

1. Preheat your oven to 220°C / 200°C fan and take out two mixing bowls and a baking tray.
2. Remove the tofu from the packaging and squeeze out as much water as possible. Crumble it into one of the mixing bowls with your hands, add ⅔ of the lahmacun sauce and mix until well combined. Season with salt, pepper and a drizzle of olive oil.
3. Lay the flatbreads on the baking tray and divide the lahmacun tofu mixture evenly between them, spreading it across the top in a thin layer. Bake for 15–20 minutes, until the flatbread edges are golden and the tofu layer is crispy on top.
4. Meanwhile, dice the cucumber and tomato . Pick and roughly chop the parsley leaves . Reserve half of the parsley for garnish, then combine the remaining parsley with the cucumber and tomato in your second mixing bowl. Season with salt, pepper and a drizzle of olive oil, then set aside to marinate.
5. To serve, drizzle the remaining lahmacun sauce over the lahmacun flatbreads and top with the tomato and cucumber salad , pickled red onion and cabbage , a drizzle of garlic yoghurt and a scattering of fresh parsley. We like cutting it up into slices like a pizza, but you could eat it with a knife and fork or wrap it up. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.