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Air-fryer Lebanese-spiced tofu flatbreads recipe

Air-fryer Lebanese-spiced tofu flatbreads recipe

2 ratings

Created by The Tesco Real Food team

These air-fryer tofu flatbreads include homemade toum – a trending Lebanese garlic dip that’s creamy, punchy and totally addictive. It’s traditionally made by emulsifying garlic, oil and lemon juice. We’ve added a splash of aquafaba (the liquid from a tin of chickpeas) to help stabilise the mix and make this sauce much more foolproof. This is quick, easy and delicious Lebanese food you can enjoy at home! See method

  • Serves 4
  • Takes 20 mins
  • 586 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 280g pack extra-firm tofu, drained and cut into 1cm pieces
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 lemon, zested, plus 40ml juice
  • 1 tbsp Lebanese 7 spice
  • 400g tin chickpeas, plus 50ml aquafaba liquid from the tin
  • 4 laffa-style flatbreads, warmed
  • 1 small red onion, finely sliced
  • ½ cucumber, deseeded and finely sliced
  • 6 cherry tomatoes, quartered

For the toum

  • 1 garlic bulb, cloves peeled
  • 175ml rapeseed oil
  • 1 tsp fine salt
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    2455kj
    586kcal     29%

  • Fat

    25g 36%

  • Saturates

    3g 15%

  • Sugars

    6g 7%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 60.6g Protein 23.6g Fibre 11.8g

Method

  1. Preheat an air-fryer to 180°C. Toss the tofu, oil, garlic, lemon zest and spice mix in a bowl. Transfer to the air-fryer and cook for 10 mins, shaking halfway.
  2. Meanwhile, for the toum, put the garlic cloves in a jug with the 40ml lemon juice, rapeseed oil, the 50ml aquafaba from the chickpea tin and the salt. Blitz with a stick blender for about 2 mins or until it emulsifies to the consistency of mayonnaise.
  3. To serve, spread 4 tbsp of the toum over the flatbreads. Mix the onion, cucumber, chickpeas and tomatoes in a bowl, then divide between the flatbreads and top with the tofu. Store the remaining toum in an airtight container in the fridge for up to 1 week. Serve in wraps or on toast with fries or crudités.

Tip: You could swap the tofu for leftover cooked meat – both lamb and chicken will work well.

See more Air-fryer recipes

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