Post by @amanda.ducks

Shredded tofu pita pocket 🥙 Makes 2-3 serves Ingredients: Shredded tofu: 200g firm tofu 2 tbsp olive oil 2 tsp vegan chicken stock powder 2 tsp smoked paprika 1 tsp onion powder Crack of black pepper Cucumber tomato salad: 1 tomato 1 cucumber Small handful fresh parsley 1 tsp olive oil Pinch of salt Crack of black pepper Tahini sauce: 1/4 cup tahini Juice of 1/2 lemon 1 tbsp maple syrup 1/4 tsp salt 2 tbsp water + more if needed To serve: 2-3 pita pocket halves 3 tbsp store-bought hummus Large handful fresh greens (I used spinach and rocket) Smoked paprika Method: Preheat the oven to 180 degrees celsius, fan-forced, and line a baking tray with baking paper. Grate the tofu and add to a bowl with the rest of the shredded tofu ingredients. Toss to coat well, then transfer to the baking tray and bake in the oven for 13-15 minutes. Finely dice the tomato, cucumber and parsley. Add to a bowl with the rest of the cucumber tomato salad ingredients and mix together. Add all tahini sauce ingredients to a bowl and mix together until smooth, adding more water or tahini if needed. Heat the pita pockets as per packet instructions. Open and fill with hummus, greens, cucumber tomato salad and shredded tofu. Top with tahini sauce and smoked paprika. Enjoy!! Chopping board @Pinchy Products Knife @Hedley & Bennett #vegan #veganrecipe #plantbased #tofu #tofurecipe