Ingredients
For the tofu:
1 pack of Cauldron Organic Tofu, drained and pressed for 20 minutes
1 tbsp olive oil
1 tbsp tomato puree
2 garlic cloves, crushed
½ tbsp ground coriander
½ tbsp cumin
½ tbsp oregano
1½ tsp salt
½ tsp black pepper
For the vegan tzatziki sauce:
100 g vegan yogurt
¼ cucumber, coarsely grated
1 garlic clove, crushed
1 tsp lemon juice
¼ tsp salt
¼ tsp black pepper
10 g fresh mint, finely chopped (optional)
To serve:
4 wraps, heated
50 g mixed salad leaves
20 g kalamata olives, pitted
¼ red onion, finely sliced
8 cherry tomatoes, quartered
