Recipe: Crispy Za'atar Tofu Wraps

INGREDIENTS

• 1 (16 oz) block super firm tofu
• 1 tbsp cornstarch
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1 tbsp tamari or soy sauce
• 2 tbsp avocado oil, divided
• 3 cups cabbage, finely shredded
• 1/2 medium red onion, thinly sliced
• 1 tsp garlic powder
• 1/2 tsp ground coriander
• 1/2 tsp dry thyme
• Kosher salt to taste
• 1/4 cup pepitas, chopped
• 1/3 cup fresh parsley, finely minced
• 2 tbsp fresh mint, finely minced
• 1 clove garlic, grated
• 2 tsp za’atar
• 1/2 tsp sumac
• Zest and juice of 1 lemon
• 1 tbsp maple syrup
• 1 tbsp extra virgin olive oil, optional
• 4 pitas or large tortillas
• Hummus

INSTRUCTIONS

1. Preheat the oven to 425F. Place a box grater over a parchment-lined baking tray then grate the tofu over the largest holes of the box grater to create shreds. Top the shreds with cornstarch, paprika, coriander, garlic powder, tamari and 1 tablespoon avocado oil. Toss to coat the tofu then spread it out in an even layer on the baking tray.
2. Bake for 15-20 minutes, stirring halfway.
3. In a skillet, heat remaining tablespoon avocado oil over medium heat and add cabbage, onion, garlic powder, coriander, thyme, a generous pinch of salt and the oil. Saute until just softened and remove from heat.
4. Meanwhile, combine the pepitas, parsley, mint, garlic, za’atar, sumac, lemon zest and juice, maple syrup, oil and a generous pinch of salt together in a bowl then stir to combine.
5. Once the tofu is done baking, add it to the cabbage and stir in the pepita mixture.
6. Warm the pita in the oven (or a dry skillet). Spread 2-3 tbsp of hummus on the pita then top with the tofu mixture. Fold it together into a wrap then enjoy.
    

SERVES: 4