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This crispy tofu wrap has become my go-to lunch option when I want something satisfying that doesn't weigh me down. The combination of shredded tofu with za'atar spices creates a texture and flavor profile that even the most dedicated meat-eaters in my life have fallen in love with.
I first made these wraps during a busy work week when I needed something that would keep me energized through long afternoon meetings. Now I batch prep the components on Sunday for quick assembly throughout the week.
Ingredients
- Super firm tofu: Makes the perfect shreddable base with excellent texture. Look for vacuum-packed versions for best results
- Cornstarch: Creates that irresistible crispy exterior when baked
- Smoked paprika: Adds a subtle smokiness that elevates the tofu flavor
- Cabbage: Provides crunch and nutrition. Choose a firm head with crisp leaves
- Za'atar: A Middle Eastern spice blend that brings herbaceous notes with a hint of tanginess
- Pistachios: Add protein and a buttery crunch. Buy them already shelled to save time
- Fresh herbs: Brighten the entire dish. Always opt for fresh over dried for this recipe
- Hummus: Acts as a creamy binding element. You can use store-bought or homemade
Step-by-Step Instructions
- Prep the tofu:
- Shred the tofu using a box grater over a parchment-lined baking tray. This creates the perfect texture that mimics shredded meat. Toss with cornstarch, spices, tamari and oil until evenly coated. The cornstarch is crucial here as it will help create that crispy exterior we want.
- Season the cabbage:
- On a separate baking tray, combine shredded cabbage and onions with spices and oil. Make sure to spread it in an even layer to promote browning. The edges will get deliciously crispy which adds wonderful texture contrast.
- Bake strategically:
- Place the tofu on the middle rack and cabbage on the bottom rack of your preheated oven. Bake for 10 minutes, then toss both trays and switch their positions for another 8-10 minutes. This ensures even cooking and maximum crispiness.
- Prepare the herb mix:
- While everything bakes, combine the pistachios, fresh herbs, and seasonings. The magic happens when this mixture hits the warm tofu and cabbage, releasing all the aromatic oils from the herbs and spices.
- Combine and assemble:
- Mix the baked cabbage with the crispy tofu and herb mixture. The residual heat will help meld all the flavors together. Warm your pita, spread with hummus, add lettuce and the tofu mixture, then fold into a wrap.
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The za'atar spice blend is what truly makes this recipe special. I discovered it during a trip to Lebanon years ago and have been obsessed ever since. Its blend of thyme, sesame seeds, and sumac creates a flavor profile that's both familiar and exotic at the same time.
Perfect Meal Prep Strategy
These wraps are ideal for meal prepping. Prepare all components on Sunday and store separately in airtight containers. The tofu mixture will stay fresh for up to 4 days in the refrigerator. When ready to eat, quickly reheat the tofu mixture in a skillet or microwave until just warm, then assemble your wrap with fresh hummus and lettuce. This approach keeps the textures perfect and prevents soggy wraps.
Serving Suggestions
Turn this into a complete meal by serving alongside a simple cucumber and tomato salad dressed with lemon juice and olive oil. The acidity pairs beautifully with the earthy za'atar flavors. For a more substantial meal, add a side of lemon herb quinoa or roasted sweet potatoes. Many of my friends also enjoy adding quick pickled red onions or a drizzle of tahini sauce for extra flavor.
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Variations To Try
The beauty of this recipe lies in its flexibility. For a different flavor profile, swap the za'atar for curry powder and use cashews instead of pistachios. You can also try different vegetables like grated carrots or zucchini in place of some of the cabbage. For a low carb option, serve the mixture in butter lettuce cups instead of pita. During summer months, I love adding diced cucumber and tomato to the filling for extra freshness.
The Box Grater Technique
Shredding tofu with a box grater is the key technique that makes this recipe special. Unlike crumbled tofu which can become mushy, the shredded texture creates thin strands that crisp up beautifully in the oven. Make sure your tofu is well drained and pat dry before grating. If you find the tofu too soft to grate, place it in the freezer for about 15 minutes to firm it up slightly. This technique works particularly well with super firm tofu varieties.
Frequently Asked Questions
- → What type of tofu works best?
Super firm tofu is ideal as it shreds easily and retains its texture when roasted. If unavailable, extra firm tofu can be used but may crumble.
- → What’s the purpose of za’atar in this dish?
Za’atar adds a bright, herby note with hints of thyme and sesame seeds, enhancing the dish with bold Mediterranean flavors.
- → Can I make the dish gluten-free?
Yes, use gluten-free tortillas or wraps and ensure your tamari is certified gluten-free for a fully gluten-free meal.
- → How can I save time while preparing this?
To save time, use pre-shredded cabbage or coleslaw mix. This step cuts down on chopping while keeping the flavors intact.
- → How can I customize this dish?
Feel free to add other veggies like shredded carrots or bell peppers. You can also try different hummus flavors to suit your preference.
- → What’s a good substitution for pistachios?
Walnuts or almonds work well as substitutes for pistachios, providing a similar crunch and nutty flavor.