I love combinations like these, the colours and flavours are summery and fun, yet all natural! If you've got time I'd recommend having a go at making your own pitta breads, the traditional recipe are so much softer and fluffier than the store bought ones! This is also a great recipe to introduce tofu into your diet, as its super satisfying and is not too dissimilar to halloumi.
For the tofu
1 red onion
1 clove garlic
1 tbsp fresh thyme
3 tbsp tomato puree
2 tbsp date syrup/maple syrup or agave syrup
2x 280g block firm tofu
For the roast squash
1 medium butternut squash
2 tbsp za'atar
For the Tzatziki
Handful fresh parsley
Few leaves fresh mint
150g vegan yogurt (coconut or soya)
Squeeze of lemon juice
Beetroot hummus (Recipe on the blog)
To make the tzatziki, finely chop the cucumber, parsley and mint. Add to a bowl with the yogurt and lemon juice and season with salt and pepper.
For the roast squash, pre-heat the oven to 220 degrees. Wash, de-seed and cube the squash, then add to a roasting tray with a drizzle of oil, the za'atar and salt and pepper. Roast in the oven for 45 minutes.
For the tofu, dice the onion and add to a small pan with a little oil. Fry until soft. Finely chop the garlic and thyme and add to the onion for a further few minutes. Take off the heat and mix in the tomato puree and syrup, then season to taste with salt and pepper.
Cube the tofu and coat in cornflour. Heat a drizzle of oil in a non-stick frying pan and add the tofu. Fry until the edges are crisp. Then add the sauce to the pan and continue to cook until sticky. Serve with a sprinkle of pomegranate seeds and torn fresh mint.
Serve the tofu and roast squash with fluffy pitta, hummus, tzatziki and salad. This works best to put all of the components on the table and let people serve themselves!