1 block of firm tofu
1 red onion - thinly sliced
1 tbsp cider vinegar
4 tsp Fireflame Chilli Jam
2 tbsp tahini
2 tbsp plain yoghurt
Cherry or plum tomatoes - quartered
Basil to garnish if you have some
1/2 packet of Rocket
6 flatbreads (shop-bought or homemade). This recipe by Jamie Oliver is a good one if you want to make your own.
1/ Drain the tofu and pat it dry, then slice into 3cm squares, 1cm thick. Fry in a non stick pan over a medium heat for 5 minutes. Using the back of a spatula, gently press the tofu to squeeze any excess water out. Once golden brown, flip and cook the other side until golden and crispy. Remove from the heat and set aside.
2/ In a small bowl, scrunch the sliced red onion with the cider vinegar and set aside. In another bowl, combine the tomatoes with a few torn basil leaves then season with salt and pepper.
3/ Warm your flatbreads then spread a teaspoon of the Fireflame Chilli Jam, followed by a few rocket leaves, a couple of pieces of crispy tofu, some tomatoes, a drizzle of tahini and a few drops of yoghurt.
4) Serve and enjoy!