Step 1

Preheat oven to 400F then cut your tofu into thin strips. Arrange the strips on a parchment lined baking tray.

Step 2

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.

Step 3

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.

Step 4

To the remaining sauce in the bowl, add the maple syrup, water, coriander, basil, allspice and cumin then whisk to combine.

Step 5

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.

Step 6

Add the oil and garlic and sauté together with the mushrooms until fragrant.

Step 7

Add in the tofu strips and the sauce, then stir well to coat, cooking until the liquid has cooked off then remove from heat.

Step 8

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.