Smoky Shish Style Tofu loaded Flatbreads
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Smoky Shish Style Tofu loaded Flatbreads

with Hummus, Roasted Garlic Tzatziki and Pickled Onion Salad

Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

450 grams


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


2 unit(s)

Greek Style Flatbreads

(Contains Cereals containing gluten May contain Milk)

20 grams

Baby Leaf Mix

100 grams


(Contains Sesame)

Not included in your delivery

1 tsp


1 tbsp

Plain Flour

1 tbsp

Olive Oil


Nutritional information

Energy (kJ)3890 kJ
Energy (kcal)930 kcal
Fat33.3 g
of which saturates6.9 g
Carbohydrate110.5 g
of which sugars22.7 g
Protein45.5 g
Salt2.18 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Aluminum Foil
Small Bowl



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.


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 potato 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. 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 Greek-style 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 yoghurt. This is your tzatziki.


When your tofu is cooked, remove it from the heat. Add the honey and smoky base paste to the pan and turn to evenly coat. TIP: Add a splash of water if you feel it needs it.

Pop the flatbreads (see ingredients for amount) straight onto the oven rack until warm and starting to turn golden, 3-4 mins.


When everything is ready, share your flatbreads between your serving plates and spread over the houmous. Top with the smoky sticky tofu. Add a spoonful of tzatziki and a handful of pickled onions on top. 

Toss the baby leaves and the olive oil (see pantry for amount) through the  remaining onions. Serve the salad and chips alongside.


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