Vegetarian Dukkah Wrap
Prep Time: 5 Mins
Cook Time: 20 Mins
Total Time: 25 Mins
Serves: 2-3
If you have never grated tofu you need to try it baked in spices. It just has such a great texture in a wrap with a mouthfeel of ground meat. Tossed with dukkah, an Egyptian condiment of herbs, nuts, and spices, it imparts the tofu and roasted veg with so much extra texture and flavour. Wrap it up with hummus and a drizzle of yogurt (or vegan yogurt if you want to keep this fully plant-based). The recipe is inspired by PlantBasedDrD’s Tofu Cabbage Wrap.
Ingredients
1 350g block of firm tofu, grated
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground coriander
1 tablespoon cornstarch
¼ of a head of green cabbage, thinly sliced
1 large carrot, grated
½ red onion, thinly sliced
2-3 tablespoons olive oil, divided
Salt and pepper
1 tablespoon dukkah
2 tablespoons combo of fresh mint, cilantro, or parsley
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon hummus (per wrap)
1-2 tablespoons yogurt (per wrap)
2-4 pitas or wraps
Directions
Preheat the oven to 400°F (200°C or 180°C Fan).
Combine the tofu, paprika, garlic powder, ground coriander, and cornstarch, with ½ to 1 tablespoon olive oil, salt, and pepper on one baking tray. On another tray, combine the carrots, cabbage, and red onion with ½ to 1 tablespoon olive oil and salt. Bake for 18-20 minutes, tossing halfway until nicely golden. Dump the contents of one tray onto another and mix.
Combine the dukkah, mint, lemon zest, lemon juice and optionally 1 tablespoon olive oil. Pour this mixture over the cooked tofu cabbage mixture and toss.
To plate smear hummus onto a pita and top with the cabbage mixture and a drizzle of yogurt, roll it up and serve immediately.
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Leftover tofu and cabbage keep for 3-4 days in the refrigerator. Make wraps fresh when ready to eat them.
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Per 1 serving (2 total):
Calories: 626
Carbohydrates: 67g
Protein: 26g
Fat: 30g
Saturated Fat: 6g
Fiber: 8g
Sugar: 7g
