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Preheat oven to 400F then cut your tofu into thin strips. Arrange the strips on a parchment lined baking tray.
To a small bowl combine the soy sauce, oil, vinegar, bouillon and thyme and whisk until smooth. With a basting brush, brush the tops of the tofu with the sauce. Reserve the sauce bowl, then place the tray in the oven to bake for 8 minutes.
Remove the tray, carefully flip the tofu slices, then brush the top side with the sauce again. Reserve the bowl and place the tray back in the oven for 7-8 minutes or until the edges start to brown slightly.
To the remaining sauce in the bowl, add the maple syrup, water, coriander, basil, allspice and cumin then whisk to combine.
Place a dry sauté pan over medium low heat. Once hot, add the mushrooms and spread them out in a single layer. Allow the mushrooms to cook undisturbed for 3-4 minutes. Press down on the mushrooms with a spatula, then flip the mushrooms and cook again until the mushrooms have browned and most of the water has been released.
Add the oil and garlic and sauté together with the mushrooms until fragrant.
Add in the tofu strips and the sauce, then stir well to coat, cooking until the liquid has cooked off then remove from heat.
To assemble the wrap, spread 1-2 tablespoons of hummus on a pita then top with lettuce, tomatoes, the tofu filling, red onions and a drizzle of yogurt sauce.