Ingredients
20 total- 1 small onion, halved
- 4 garlic cloves, peeled, 3 left whole, 1 crushed or grated
- 1 lemon, zested and juiced
- 3 tbsp olive oil
- 230g vegan greek-style yoghurt
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sea salt, plus a pinch to serve
- 1 (280g) pack extra firm tofu, shaved with a mandoline or thinly sliced
- ½ cucumber, grated and drained
- 2 tbsp extra virgin olive oil
- 1 tbsp finely chopped mint, plus a few extra leaves
- 1 tbsp finely chopped dill, plus a few extra sprigs
- 4 flatbreads (or pittas)
- 2 tomatoes, cut into wedges
- 1 red onion, finely sliced
- 150g cooked oven chips
Method
4 stepsStep 1
To make the marinade, put the small onion, whole peeled garlic cloves, lemon zest and juice, olive oil, 80g yoghurt, ground coriander, ground cumin, paprika, dried oregano, dried thyme and 1 tsp sea salt in a blender and blitz until smooth. Put the shaved tofu in a bowl and pour over the marinade, turning by hand until coated.
Step 2
Preheat the grill to its highest setting. Spread the tofu out on a large baking tray; grill for 5 mins on each side or until crisp.
Step 3
Meanwhile, for the tzatziki, put the cucumber, 150g yoghurt, extra-virgin olive oil, crushed garlic and chopped mint and dill in a bowl and mix well.
Step 4
Warm the flatbreads or pittas in a hot, dry frying pan for 30 secs on each side; transfer to plates. Top or fill with a dollop of tzatziki, the tofu, tomatoes, red onion, extra mint and dill, and chips (if using). Season with a little salt, then fold over and serve with more tzatziki on the side.