Crispy Tofu & Mujadara Stacked Wraps with Tahini-Lemon Drizzle

Ingredients

• 150 g extra-firm tofu, pressed and cubed
• 3 tbsp olive oil, divided for cooking
• 1 1/2 tbsp soy sauce
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/4 tsp sumac, optional but recommended
• 1/2 cup brown lentils, dry
• 1/2 cup bulgur wheat, dry
• 1/2 medium yellow onion, finely diced
• 1 1/2 cups vegetable broth
• 2 tbsp tahini
• 1 1/2 tbsp lemon juice, fresh
• 3 tbsp water, for tahini sauce
• 1 cup fresh arugula
• 1/3 cup cucumber, diced
• 2 pieces vegan flatbread, or pita
• 1 tbsp fresh parsley, chopped
• to taste sea salt
• to taste black pepper

Instructions

1. 1

   Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 1-inch cubes.

2. 2

   In a small bowl, whisk together soy sauce, 1 minced garlic clove, cumin, and sumac. Toss tofu cubes in marinade and set aside.