Smoky Shish Inspired Tofu Loaded Flatbreads

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 smoky base paste and honey to the pan and turn to evenly coat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

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.