Vegan Grilled Tofu and Za'atar Hummus Pita Wraps

 These wraps are made with marinated and grilled tofu, za'atar hummus, and chopped veg salad, served over a fluffy, homemade wholewheat pita. So delicious, flavoursome and healthy!

Serves: 3-4

Recipe:

Ingredients:

For the pita wraps (adapted from this recipe):

• 1/2 7g pack of fast action yeast
• 1/2 tsp sugar
• 180ml lukewarm water (3/4 cold mixed with 1/4 boiling)
• 250g strong wholewheat bread flour
• 1/2 tsp salt
• a little olive oil for proofing and frying

For the grilled tofu:

• 1 block tofu, pressed for at least 30 minutes
• drizzle olive oil
• 2 tbsp lemon juice
• spice mix: 1 tsp each ground coriander, smoked paprika, cumin, sumac. 1/2 tsp each turmeric, salt. Pinch of cinnamon, allspice, freshly ground pepper.

For the hummus:

• 1 400g (240g drained) can chickpeas, drained and rinsed (save the aquafaba)
• 4 tbsp (60ml) lemon juice
• 4 tbsp (60ml) tahini
• 1 garlic clove, minced
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt (more/less to taste)
• pinch cumin
• 1 tbsp za'atar seasoning (sesame, sumac, thyme)
• 2-3 tbsp aquafaba
• 1 ice cube

For the salad:

• 3 medium tomatoes, finely chopped
• 1/2 red onion, finely chopped
• 1/2 cucumber, finely chopped
• 2 spring onions, chopped
• shredded salad greens
• splash lemon juice
• salt and pepper

Method:

Prepare the pita bread dough:

1. Activate the yeast: whisk together the yeast, sugar and warm water in a small bowl, and leave for 10-15 minutes, until frothy.
2. In a large mixing bowl, whisk together the wholewheat bread flour and the salt. Add the activated yeast mixture and knead together on a surface dusted with flour for about 8-10 minutes, until the dough is stretchy but still a little sticky- you may need more flour. 
3. Coat the dough and the bowl in a little olive oil. Leave to proof in a warm place for at least 40 minutes, until doubled in size.
4. Once doubled, the dough can continue to rise in the fridge for 12-48 hrs, until needed. Let it return to room temperature before baking it.

Meanwhile, prepare the tofu:

1. Cut the pressed tofu into pieces.
2. Place in a large bowl or container and toss with the marinade ingredients: the olive oil, lemon juice, and the spice mix. 
3. Leave the tofu to marinate for at least a couple hours, or overnight. 

To make the hummus:

1. Blend all of the hummus ingredients together in a high-speed blender for about a minute, until smooth and creamy. Taste and adjust seasoning. Refrigerate until needed. 

To complete the wraps:

1. Prepare the salad: Stir the chopped tomatoes, red onion, cucumber and spring onion in a large bowl with the lemon juice, salt and pepper and salad greens. 
2. Continue making the pita: Gently deflate the pita bread dough, then divide into 3 or 4 balls (depending on how many servings you would like to make). Allow these balls to rest in a warm place for about 20 minutes.
3. Preheat the grill to 200C. Place the marinated tofu pieces onto skewers, then place these skewers on a lined baking tray. Once the grill is preheated, grill the tofu pieces for about 8-10 minutes per side, until crispy and golden.
4. Cook the pita bread: Stretch the dough balls into flat circles, so that it's only a couple cm thick. Brush a nonstick pan with a little olive oil, and bring to a medium-high heat. Fry the pita breads one at a time, pan covered, for about 3-4 minutes each side, until golden. 
5. To serve: cut the pita bread in half, and spread each half with a generous serving of hummus. Add the chopped vegetable salad and the grilled tofu. 

Enjoy! :)