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Low FODMAP Tofu Halloumi Wrap with Lemon Tahini Dressing
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5 from 1 vote

Low FODMAP Tofu Halloumi Wrap with Lemon Tahini Dressing

A flavour-packed wrap or salad with a lemon tahini dressing. Perfect for a light lunch or dinner.
Prep Time20 minutes
Cook Time10 minutes
Marinating Time1 hour
Total Time1 hour 30 minutes
Course: Dinner, Lunch, Main Course, Salad
Cuisine: Mediterranean
Keyword: Gluten Free, Low FODMAP, Salad, Vegan, Vegetarian
Servings: 4 servings

Equipment

  • Large shallow dish
  • Large frying pan/skillet

Ingredients

Tofu halloumi

  • ~400 g (1 pack) pre-pressed extra-firm tofu (pressed overnight or at least 30 mins)
  • 1 lemon (juiced)
  • 2 tbsp nutritional yeast
  • 2 tbsp white miso (or 2 more tbsp nutritional yeast)
  • 2 tbsp water
  • 1 tbsp za'atar (or 1 tbsp dried oregano)
  • 1 tbsp garlic oil
  • ½ tsp salt (more to taste)
  • Spray cooking oil (for frying, regular oil will do)

Lemon tahini dressing

  • 3 tbsp olive oil
  • ½ lemon (juiced)
  • 1 tbsp tahini
  • 1.5 tsp maple syrup
  • 1 tsp dijon mustard
  • Salt & pepper to taste

Wrap & toppings

  • 4 wraps or pittas (gluten free or other low FODMAP option)
  • 4 large handfuls mixed-leaf salad (more if not using a wrap)
  • 2 medium carrots
  • 160 g roasted red peppers (jarred with no FODMAPs or home roasted)
  • 80 g olives (optional, e.g., kalamata)
  • 80 g vegan feta (optional, check for FODMAPs, sub. regular)
  • 4 tbsp toasted seeds/nuts (e.g., pine nuts, pumpkin, sunflower seeds)

Instructions

For the tofu halloumi

  • Slice tofu into into ~12 slices (~½ cm/~⅓ inch each). Mix marinade ingredients (lemon, nutritional yeast, white miso, water, za'atar, garlic oil, salt) together in a large shallow dish. Coat tofu in marinade and lay out flat. Leave for 1-2 hours (or overnight in the fridge).
  • Heat a non-stick frying pan on medium-high heat, spray with cooking oil (or lightly coat). Add tofu in a single layer, press down, cook until brown and crispy (2-3 mins) and flip. Can store in an airtight container in the fridge for a few days.

For the dressing

  • Place all of the dressing in a jar with lid. Shake well until combined.

For the wrap & toppings

  • Wash and dry the salad leaves. Grate the carrots and dice the roast peppers, olives, vegan feta (if using) and any other toppings.
  • Lightly toast the wraps or pitas if desired. Assemble on a plate, topping each wrap with salad leaves, carrot, peppers, any other toppings, and tofu halloumi. Drizzle over the dressing, sprinkle the toasted seeds on top and enjoy. The prepared wrap components will keep well in the fridge for a few days as leftovers.