Turkish Za'atar Tofu & Bulgur Breakfast Wrap with Roasted Cauliflower & Pomegranate

Ingredients

• 150 g extra-firm tofu, pressed and cubed
• 0.5 cup bulgur wheat, uncooked
• 1 cup cauliflower florets, bite-sized pieces
• 1.5 tbsp za'atar spice blend, divided
• 3 tbsp olive oil, divided
• 2 tbsp tahini, unsweetened
• 2 tbsp lemon juice, fresh
• 1 whole garlic clove, minced
• 0.75 cup vegetable broth, for bulgur
• 0.25 cup pomegranate seeds, fresh
• 3 tbsp fresh mint leaves, chopped
• 1 large whole wheat flatbread, or wrap
• 0.25 tsp sea salt, to taste

Instructions

1. 1

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

2. 2

   Preheat oven to 425°F. Toss cauliflower florets with 1.5 tbsp olive oil, 0.75 tbsp za'atar, salt, and pepper. Spread on baking sheet and roast for 18-20 minutes until golden and crispy.