Method

In a large bowl, combine the harissa paste, smoked paprika, 1 tbsp Nush Protein yog, lemon juice, and a pinch of sea salt. Stir until fully combined, then add the tofu cubes and stir until coated. Leave to marinate for at least 30 minutes.

Meanwhile, in another large bowl, add the self-raising flour, Nush Protein yog, and a pinch of sea salt. Stir until a rough dough forms. Transfer the dough onto a lightly floured surface and knead for 2-3 minutes until smooth.

Divide the dough into 2 equal balls and roll each ball into a flat disc.Place a frying pan over high heat and add a little olive oil. Once hot, add the flatbreads, reduce the heat slightly, and fry for 2 minutes on each side until golden. Set aside.

Add the marinated tofu to the frying pan and fry for 3-4 minutes on each side until crispy (or place in the air fryer for 10 minutes at 180°C).

In a small bowl, mix together 2 tbsp Nush Protein yog, chopped mint, lemon juice, and coriander.

Spread each flatbread with a tablespoon of hummus, load with the crispy tofu, and drizzle with the yog mixture. Serve with extra coriander leaves and fresh lemon juice.