| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Serves | 4-6 |
| Cuisine | Arabic |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 482 |
| Fat | 17.4g |
| Saturates | 2.7g |
| Protein | 12.6g |
| Carbs | 67.5g |
| Sugars | 8.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFor the pickled radish, combine the vinegar and sugar. Slice the radish and add to the vinegar mixture. Set aside for 30 minutes.
Preheat the oven to 220°C, gas mark 7.
To make the wraps, grate the tofu and squeeze well. Place the flour, 2 tablespoons of oil, tofu, water and 1 tablespoon of salt in a bowl and mix well to form a soft dough. Set aside for 15 minutes to rest. Turn out onto a lightly floured surface and divide into 6 pieces. Roll each piece out to a 20-30cm round.
Heat a large non-stick frying pan over a medium heat. Cook the bread in the hot pan in batches for 2-5 minutes per side or until golden and crisp. Cover with a clean tea towel to keep warm.
Slice the tofu into 3-4cm strips and place in a bowl. Add 3 tablespoons of olive oil and toss to coat then add the spices, ½ teaspoon of salt, garlic powder and toss well. Spread into a roasting pan in an even layer. Roast in the oven for 20 minutes or until golden and crisp.
Meanwhile, assemble the wraps by spreading a tablespoon of toum in the centre of the wrap, top with the spiced tofu, pickled radish and herbs. Serve immediately.
