Harissa Tofu and Courgette Pittas (Vegan High-Protein)

Updated at: Thu, 17 Aug 2023 11:25:50 GMT

Step 1

For the courgette and tofu: preheat the oven to 160Fan/180ºC and line two baking trays with parchment paper. To one tray add the courgette with 1 tbsp olive oil, the oregano, some salt and pepper and toss well. Break apart the tofu with your hands into cubes. To the second tray, add the tofu, harissa and 1 tbsp olive oil. Toss well to coat. Place both trays in the oven for 20 minutes, tossing over halfway through, till cooked.

Step 2

For the slaw: add the kale to a bowl and add 1 tsp olive oil with some salt. Massage with your hands to wilt the leaves and add in the cabbage and carrot and toss well.

Step 3

For the yoghurt: stir together all the ingredients and season with salt and pepper.

Step 4

Toast the pittas and slice the avocado.

Step 5

To serve: spread the yoghurt into the pitta breads and top with the slaw, courgettes, tofu and some avocado slices. Add some microgreens or fresh herbs, if you like. Enjoy straight away.

Step 6

To keep: allow the courgette and tofu to cool down and assemble the pitta breads before wrapping tightly and storing in the fridge for 1-2 days. Or you can keep the components separately for 2-3 days and assemble the pitta before eating.

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