When cooking the tofu give it a really good sear in the pan, it will take a minute or so to get some colour.
** If you’re on the gluten-free plan, you’ll have wraps instead of pita bread.
Tofu gyro, sundried tomato hummus, Brussels sprouts and olives
Cook time: 35 minutes
couple or family
Ingredients
Ingredient
Couple
Family
Kale
Couple
1 bagFamily
1 bagTofu
Couple
1 packFamily
1 double packGyro rub
Couple
1 packFamily
1 packMint yoghurt
Couple
1 pottleFamily
1 pottleBrussels sprouts
Couple
1 bagFamily
1 bagSundried tomato hummus
Couple
1 pottleFamily
1 pottleKalamata olives
Couple
AllFamily
AllRed onion
Couple
1Family
1Pita**
Couple
3Family
5Instructions
1
Preheat oven to 220°C.
Halve and thinly slice the red onion.
Cut the tails off the sprouts and quarter them.
Toss the sprouts in a little oil and salt and roast for 12 minutes. A little char is good.
2
Pick the kale leaves and put them in a bowl with a little oil and salt. Massage the kale between your fingers for 2-3 minutes. This will break up the fibres and make it easy to eat. Set aside.
Remove the tofu from the packet and discard any excess liquid.
Cut the tofu into 6 long slices, then coat both sides with the gyro rub.
3
Get a pan on medium-high heat with some oil.
Cook the tofu on both sides until crispy.
Warm the pita bread by putting it in the oven for 2 minutes.
4
Spread the sundried tomato hummus over the pita then place the kale over it.
Put 2-3 slices of tofu down the middle and arrange sprouts, olives and red onion around them.
Dollop with mint yoghurt.
You can either wrap them up or eat them flat with a knife and fork.
Enjoy!
