1 block firm tofu
2 tbsp lemon juice
1 tbsp dried oregano
Salt & pepper
2 tbsp extra virgin olive oil
½ cup pitted kalamata olives, chopped
1 cup cherry tomatoes, chopped in half
Iceberg lettuce, shredded
1 cup Greek yoghurt
1 Lebanese cucumber, grated – fluid squeezed out through a strainer
3 garlic cloves, crushed
1 tbsp lemon juice
½ tbsp extra virgin olive oil
¼ cup freshly chopped dill
In a bowl mix the marinade for the tofu – place lemon juice, oregano, 1 tablespoon of olive oil and salt and pepper in the bowl and combine.
Cut the tofu into wide strips and place in the marinade, set aside.
Prepare the vegetables and yiros filling as above
To prepare the yoghurt sauce combine the cucumber, coconut yoghurt, garlic, dill and lemon juice in a bowl. Stir through the olive oil and season with salt and pepper.
Place a grill pan on medium heat and cook the tofu for 6 minutes, turning halfway.
To construct, place wholegrain wrap on a plate and make a bed of lettuce, tomatoes, and olives, place tofu on top then a few chips in each yiros.