Paired with a creamy coconut yoghurt tzatziki dressing, this crispy souvlaki is sure to please a crowd!
- 1 packet of Lebanese bread – can be found in most supermarkets
- 1 block of tofu
- Drizzle of olive oil
- 2 tbsp cornflour
- ½ tsp ground paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- ½ tsp vegetable stock
- Half a bag of kumara chips – crushed (I used Proper Crisps)
- 1 can of chickpeas – drained well
- Generous glug of olive oil
- Heavy pinch of chilli flakes
- ⅓ cucumber – finely diced
- 1 clove of garlic – finely chopped
- Large handful of mint – roughly chopped
- 4 heaped tbsp Raglan Food Co yoghurt – Natural Greek-Style
- Squeeze of lemon
- ⅔ cucumber – chopped into large chunks
- Raglan Food Co – Vegan Aioli (as desired)
- Sriracha sauce (as desired )
- Romaine lettuce – roughly chopped
- Preheat the oven to 180ºC fan bake.
In a bowl mix together the chickpeas, olive oil and chili flakes. Place these onto an oven tray, and bake for 20 minutes until crispy.
Mix the dry tofu batter ingredients in a bowl.
Cut the tofu into medium sized cubes. Drizzle olive oil over the tofu.
Coat the tofu with the dry batter ingredients and place on a baking tray.
Bake the tofu in the preheated oven for 15 minutes, or until golden brown.
Make the tzatziki by mixing the ingredients together in a bowl.
Place the Lebanese breads in the oven for 2 mins – to heat through.
Assemble the souvlaki by; smearing a generous amount of Aioli on the bread and a drizzle of sriracha. Layer the lettuce, cucumber, tofu & chickpeas. Top with tzatziki and wrap to enjoy!
Thanks to Jess over at @chickenthevegan for this great dinner idea!