Step 1

Preheat the oven to 425F. Place a box grater over a parchment-lined baking tray then grate the tofu over the largest holes of the box grater to create shreds. Top the shreds with cornstarch, paprika, coriander, garlic powder, tamari and oil. Toss to coat the tofu then spread it out in an even layer on the baking tray.

Step 2

To a separate baking tray, add the cabbage, onions, garlic powder, coriander, thyme, a generous pinch of salt and the oil. Toss to evenly coat then spread the cabbage mix out in an even layer on the baking tray.

Step 3

Place the tofu on the middle rack and the cabbage on the bottom rack in the oven. Bake for 10 minutes then give both trays a toss, spread them back out then place back in the oven (switching racks) for another 8-10 minutes until the tofu is golden and the cabbage starts to crisp around the edges.

Step 4

While the tofu and cabbage bake, combine the pistachios, parsley, mint, garlic, za’atar, sumac, lemon zest and juice, maple syrup, oil and a generous pinch of salt together in a bowl then stir to combine.

Step 5

Once the tofu and cabbage is done baking, transfer the cabbage to the tray of tofu and top with the pistachio mixture. Using tongs, toss the mixture together until evenly combined.

Step 6

Warm the pita according to package instructions then assemble your wrap. Spread 2-3 tbsp of hummus on the pita then top with some lettuce and the tofu mixture. Fold it together into a wrap then enjoy.