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Smoky Shish Inspired Tofu Loaded Flatbreads
Smoky Shish Inspired Tofu Loaded Flatbreads

Smoky Shish Inspired Tofu Loaded Flatbreads

with Houmous, Roasted Garlic Tzatziki and Pickled Onion Salad

Looking for a taste of everyday luxury? These Smoky Shish Inspired Tofu Loaded Flatbreads are our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Veggie
Allergens:
Sulphites
Soya
Milk
Cereals containing gluten
Wheat
Sesame

The quantities provided above are averages only.

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.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

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, Wheat May contain traces of: Milk)

20 grams

Baby Leaf Mix

100 grams

Houmous

(Contains: Sesame)

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Plain Flour

1 tbsp

Olive Oil

Nutritional information

Energy (kJ)4003 kJ
Energy (kcal)957 kcal
Fat33.5 g
of which saturates6.9 g
Carbohydrate110.5 g
of which sugars22.7 g
Dietary Fibre18.9 g
Protein45.7 g
Salt2.2 g
Potassium140.3 mg
Calcium15.8 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Bowl
Aluminum Foil
Pan
Small Bowl

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

6

When everything's ready, share your flatbreads between your serving plates and spread over the houmous.

Top with the smoky sticky tofu, spoonfuls of the 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 in bowls on the side.

Enjoy!

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