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

Ingredients

• 150 g extra-firm tofu, pressed and cubed
• 1/2 cup bulgur wheat, uncooked
• 1 cup cauliflower florets, bite-sized pieces
• 1 1/2 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
• 3/4 cup vegetable broth, for bulgur
• 1/4 cup pomegranate seeds, fresh
• 3 tbsp fresh mint leaves, chopped
• 1 large whole wheat flatbread, or wrap
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, 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 1/2 tbsp olive oil, 3/4 tbsp za'atar, salt, and pepper. Spread on baking sheet and roast for 18-20 minutes until golden and crispy.