Who says tofu is just for SE Asian dishes?! Stuff these shwarma-spiced, smoky strips of tofu in a pitta with salad and yoghurt sauce – it’s so quick, so delicious!

• 250g smoked tofu
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• 1 tsp paprika
• 1 tsp ground cumin
• Salt and pepper
• Juice of half a lemon
• 1 tbsp olive oil
• 1 tsp maple syrup

1. Dry the tofu with a paper towel
2. Using a vegetable peeler or nice sharp knife, slice the tofu into very thin strips
3. Place in a bowl with the seasoning ingredients and mix gently through
4. Heat a frying pan over high heat – it needs to be properly hot so it doesn’t just poach gently and damply. Once smoking hot, add the tofu and cook without moving it until it’s golden and caught on the edges. Then use a spatula to turn carefully and scorch the other side. (Alternatively, 12 mins in the air frier on max crisp, turning half way)

Serve immediately, stuffed into a toasted pitta or flatbread, along with a finely chopped salad (dressed with lemon juice, olive oil and salt), pink pickled onions and creamy tahini yoghurt sauce

Tahini Yoghurt Sauce

• 4 tbsp greek yoghurt
• 2 tbsp tahini
• 3 cloves confit garlic, squished (or 1 clove garlic, grated)
• Juice of half a lemon
• Pinch of salt

1. Just mix together thoroughly, check for seasoning and add a teeny bit of water if the mixture is too stiff