Shredded Tofu Kebabs
Directions
- 1Preheat your oven to 200 degrees.
- 2Knead together flour, water, butter or oil & a pinch of salt for around 3 mins until a dough is formed. Leave to rest.
- 3Slice up your potatoes & drizzle with oil.
- 4Season potatoes with smoked paprika, onion granules, mixed herbs, minced garlic & salt and pepper.
- 5Pop potatoes into the oven for 30 minutes, shaking halfway through.
- 6Press any moisture out of your tofu and then grate.
- 7Drizzle tofu with olive oil & then season with shawarma seasoning before air-frying for 10-15 minutes or until crispy.
- 8Prep your yoghurt dressing by mixing yoghurt, lemon juice, dried mint, salt & pepper.
- 9Chop up your salad bits.
- 10Cut up & roll out your dough and cook for a couple of minutes on either side in a hot pan - they’ll begin to bubble when they’re ready.
- 11Layer everything up with a generous layer of the yoghurt dressing & some hot sauce!
- 12Wrap up & enjoy!
Ingredients
- 150 g flour
- 75 ml water
- 1 tsp butter or oil
- 1 pinch salt
- 3 potatoes
- 2 tsp smoked paprika
- 1 tsp onion granules
- salt & pepper
- 2 tsp mixed herbs
- 1 tsp minced garlic
- 200 g extra firm tofu
- 2 tsp shawarma seasoning
- Baby gem lettuce
- Cucumber
- 0.5 red onion
- 3 tbsp yoghurt
- 1 tsp lemon juice
- 1 tsp dried mint
- Hot sauce
Equipment
air fryerovenhot pan
Tips
- You can prep the wraps in advance.
- For leftovers, keep everything separate and reheat chips and tofu in the air-fryer before serving.
- To scale up wraps, use two parts flour to one part water.