Crispy Za’atar Tofu Wraps (Print Version)
# Ingredients:
→ Baked Tofu
01 -
16 oz block super firm tofu, pat dry
02 -
1 tbsp cornstarch
03 -
1 tsp smoked paprika
04 -
1/2 tsp ground coriander
05 -
1/2 tsp garlic powder
06 -
1 tbsp tamari
07 -
1 tbsp avocado oil
→ Baked Cabbage
08 -
3 cups cabbage, finely shredded
09 -
1/2 medium red onion, thinly sliced
10 -
1 tsp garlic powder
11 -
1/2 tsp ground coriander
12 -
1/2 tsp dry thyme
13 -
1 tbsp avocado oil
14 -
Kosher salt to taste
→ Za’atar Pistachio Herb Mix
15 -
1/4 cup pistachios, finely chopped
16 -
1/3 cup fresh parsley, finely minced
17 -
2 tbsp fresh mint, finely minced
18 -
1 clove garlic, grated
19 -
2 tsp za’atar
20 -
1/2 tsp sumac, optional
21 -
Zest and juice of 1 lemon
22 -
1 tbsp maple syrup
23 -
1 tbsp extra virgin olive oil, optional
→ For Assembly
24 -
4 pitas or large tortillas
25 -
Hummus
26 -
Lettuce, chopped
# Instructions:
01 -
Preheat the oven to 425°F. Line a baking tray with parchment paper and place a box grater over it. Grate the tofu over the largest holes to create shreds. Add cornstarch, smoked paprika, ground coriander, garlic powder, tamari, and avocado oil. Toss to coat evenly and spread out in an even layer.
02 -
On a separate baking tray, add the shredded cabbage, sliced red onion, garlic powder, ground coriander, dry thyme, salt, and avocado oil. Toss to coat evenly and spread out in an even layer.
03 -
Place the tofu tray on the middle rack and the cabbage tray on the bottom rack of the oven. Bake for 10 minutes, toss both trays, spread them out again, and switch the racks. Bake for an additional 8-10 minutes or until the tofu is golden and the cabbage is slightly crispy on the edges.
04 -
While the tofu and cabbage bake, combine pistachios, parsley, mint, grated garlic, za’atar, sumac, lemon zest, lemon juice, maple syrup, olive oil, and a generous pinch of salt in a bowl. Mix until well combined.
05 -
Once the tofu and cabbage are done baking, transfer the cabbage to the tofu tray. Add the pistachio herb mix on top and use tongs to toss everything together until evenly combined.
06 -
Warm the pita bread according to package instructions. Spread 2-3 tbsp of hummus onto each pita, top with chopped lettuce, and the tofu mixture. Fold the pita into a wrap and serve immediately.
# Notes:
01 -
Use super firm tofu for the best results. It shreds easier and holds its texture.
02 -
Save time by using pre-shredded cabbage or coleslaw mix. You can also use a mandolin to shred the cabbage.
03 -
Make a sauce by mixing 3 tbsp of hummus, 2 tsp of lemon juice, and 2 tbsp of water. Use this to drizzle over the tofu mix before wrapping.