Smoky Shish Inspired Tofu Loaded Flatbreads
with Houmous, Corn, 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Corn on the Cob
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
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). Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.
Put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel.
Pop the chips onto one side of 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. Add the corn parcels to the other side of the baking tray.
When the oven is hot, bake on the top shelf until the chips are golden and the corn is tender, 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 oven 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.
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 corn, salad and chips in bowls on the side.
