Shredded Tofu Shawarma

Title: Shredded Tofu Shawarma

Servings 3 | Calories per serving 400 - 500

Ingredients for the Shredded Tofu and Veggies

454 grams Extra Firm Tofu (1 container)

1 tablespoon Cornstarch

1 tablespoonBrown Sugar (optional)

1/2 teaspoon Black Pepper

1 tablespoon Tamari (or soy sauce of choice)

1 tablespoon Rice Vinegar

1 tablespoon Avocado Oil (or grape seed oil (any high heat oil))

1/2 cup Red Onion, sliced

1 Green Bell Pepper, sliced into strips

1 Red Bell Pepper, sliced into strips

2 Garlic Cloves, grated or finely chopped

1 1/2 teaspoons Fresh Ginger, grated

3 Whole Wheat Pita (Substitute with an intact whole grain for a more filling option)

3 cups Purple Cabbage (shredded, to add to the pita)

Ingredients for the the sauce

1 tablespoon Avocado Oil

2 tablespoon Tamari (for the black pepper sauce)

1 tablespoon Rice Vinegar (for the black pepper sauce)

1 teaspoon Black Pepper (for the black pepper sauce)

2 tablespoons Brown Sugar (for the black pepper sauce)

1 teaspoon Cornstarch (for the black pepper sauce)

1/2 cup Vegetable Broth (for the black pepper sauce)

Recipe Instructions

1. Preheat the oven to 425F. Place a box grater over a parchment lined baking tray and grate the super firm tofu over the largest holes. Once the whole block is shredded, top with the cornstarch, sugar, pepper, tamari, rice vinegar, and oil. Carefully toss the tofu to evenly coat then spread it out in an even layer on the baking tray. Bake in the oven for 10 minutes, give the tofu a careful toss then return to bake for 5-8 minutes.

2. Make the Sauce: In a small bowl add the tamari, wine, vinegar, pepper, sugar, vegetable broth, and cornstarch. Use a whisk to mix it together until no clumps remain, then set it to the side.

3. Cook the Veggies: Heat the oil up in a large skillet over medium high heat. Once hot, add the onions and peppers to the pan and give them a quick sauté for about 2-3 minutes. Add the garlic and ginger, and continue to sauté until fragrant, about 30 seconds.

4. Lower the heat to medium low. Give the pepper sauce another whisk, then pour it into the pan, stirring frequently until the sauce begins to slightly thicken, about 2 minutes.

5. Pour in the shredded tofu and fold it into the sauce until completely coated then remove the pan form heat.

6. To assemble a wrap, warm up your wrap as per package instructions. Add a handful of cabbage, then top with a portion of the shredded tofu and peppers and +/- fresh cilantro as desired. Wrap it up then enjoy!