Written for one request, published for everyone
Air-Fryer Spiced Tofu Flatbread Wraps
Smoky spiced tofu strips from the air fryer, rolled into warm flatbreads with cabbage slaw and lemon tahini yoghurt.
- Total
- 25 min
- Hands on
- 16 min
- Serves
- 2
- Method
- airfryer
- Cuisine
- Middle Eastern
Per serving · estimated
- Energy
- 790 kcal
- Protein
- 34 g
- Fat
- 33 g
- Carbs
- 85 g
Method
Step 1 of 9
Press the tofu between kitchen paper under a flat weight for 5 minutes.
firm tofu
Step 2 of 9
Preheat the air fryer to 200°C for 3 minutes.
Step 3 of 9
Cut the tofu into finger-thick strips and toss with the olive oil, paprika, cumin, garlic powder and a good pinch of salt.
- firm tofu
olive oil
smoked paprika
ground cumin
garlic powder
salt
Step 4 of 9
Air fry the tofu strips in one layer for 12 minutes, turning once, until browned at the edges.
- firm tofu
Step 5 of 9
Shred the cabbage finely.
red cabbage
Step 6 of 9
Coarsely grate the carrot and mix it with the cabbage, a squeeze of lemon and a pinch of salt.
carrot- red cabbage
lemon- salt
Step 7 of 9
Whisk the yoghurt, tahini, crushed garlic and the juice of half the lemon into a pourable sauce.
Greek yoghurt
tahini- garlic
- lemon
Step 8 of 9
Warm the flatbreads for 30 seconds a side in a dry pan on the hob.
flatbreads
Step 9 of 9
Fill each flatbread with slaw and tofu, spoon over the sauce and chilli sauce, then roll up tightly.
- flatbreads
- red cabbage
- firm tofu
- Greek yoghurt
chilli sauce
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.