Lebanese Wrap With Crispy Spiced Tofu, Sumac Pickled Onions, Green Tahini Sauce & Fresh Salad

Method

1. Preheat the oven to 220°C / 200°C fan and take out a frying pan and a mixing bowl.
2. 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.
3. 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.
4. 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.
5. 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!

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