• 60g pitta bread Pitta Bread, white
• 144g tofu Tofu, firm
• 15g mayonnaise Mayonnaise, light
• 40g red cabbage Red Cabbage, raw
• 40g cherry tomatoes Cherry Tomatoes
• 20g mixed salad leaves Mixed Salad Leaves

1. 1

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

2. 2

   Warm or toast the pitta.

3. 3

   Spread with the light mayo, then layer the leaves, red cabbage, cherry tomatoes and crispy tofu.

4. 4

   Roll tightly (or close), cut in half and serve — or wrap in foil for an on-the-go lunch.

Tap ingredients and steps to tick them off as you cook.