Smoky Shish Style Tofu Loaded Flatbreads
with Houmous, Roasted Garlic Tzatziki and Pickled Onion Salad
Inspired by some of the world's most popular street food, these tasty Smoky Shish Style Tofu Loaded Flatbreads are perfect for a casual sharing-style vegetarian dinner.
Say hello to a fresh ingredient - smoky base paste! This little pouch of flavour contains ingredients such as smoked paprika and smoked salt to bring a natural smoky, rich and umami flavour to any dish.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
3 unit(s)
Garlic Clove
1 unit(s)
Red Onion
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
280 grams
Firm Tofu
(Contains Soya)
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Baby Cucumber
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 sachet(s)
Smoky Base Paste
15 grams
Honey
2 unit(s)
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
20 grams
Baby Leaf Mix
100 grams
Houmous
(Contains Sesame)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Plain Flour
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel to the chip baking tray and roast until soft, 10-12 mins.
Meanwhile, halve, peel and slice the red onion as thinly as you can.
Pop it into a large bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Meanwhile, drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.
Add the tofu to a medium bowl with the flour (see pantry for amount) and the roasted spice and herb blend. Season with salt and pepper, then toss to coat.
Heat a generous drizzle of oil in a large frying pan on medium-high heat.
Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
While the tofu is cooking, trim the cucumber, then halve lengthways. Thinly slice widthways.
In a small bowl, combine the cucumber and yoghurt. Season with salt and pepper, mix well and set aside.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin, and mash with a fork. Stir through the cucumber yoghurt, then set your tzatziki aside.
Once the tofu is cooked, remove it from the heat. Add the honey and smoky base paste to the pan and turn to evenly coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Add a splash of water if it's a little too thick.
Pop the flatbreads (1 per person) into the oven until warm and starting to turn golden, 3-4 mins.
When everything's ready, share your flatbreads between your serving plates and spread over the houmous.
Top with the smoky sticky tofu, a spoonful of tzatziki and a some of the pickled onions.
Toss the baby leaves and olive oil (see pantry for amount) through the remaining pickled onion to make your salad.
Serve your shish style flatbreads with the salad and chips alongside.
Enjoy!
