Pita Panache: Crispy Tofu Shawarma Pockets

Grab this

• 450 g extra-firm tofu, pressed and torn into bite-size pieces
• 2 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp garlic powder
• 1/4 tsp ground cinnamon
• 1/2 tsp fine salt
• 4 whole-wheat pita breads
• 2 cups finely shredded red cabbage
• 1 cup diced tomato
• 1/2 cup chopped parsley
• 1/3 cup tahini
• 3 tbsp fresh lemon juice
• 3 to 5 tbsp water
• 1 small garlic clove, finely grated

Do this

1. Heat the oven to 220 C and line a large baking sheet with parchment.
2. Toss the tofu with olive oil, cumin, paprika, coriander, garlic powder, cinnamon and salt. Spread it in one layer and roast for 22 to 25 minutes, turning once, until browned and crisp at the edges.
3. Whisk the tahini, lemon juice and grated garlic. Add water one tablespoon at a time until the sauce is smooth and drizzleable.
4. Warm the pitas for 2 to 3 minutes in the oven, then carefully open each pocket.
5. Fill each pita with cabbage, tomato, parsley and crispy tofu. Spoon over the lemon-tahini sauce and serve immediately.