Spiced Sundried Tomato Tofu Flatbreads with Green Goddess Sauce

Method

1. 1 In a bowl, mix the diced sundried tomatoes with the chilli flakes, smoked paprika, cayenne pepper, cumin, lemon juice and zest, maple syrup and 2 tablespoons of olive oil. Season with salt and pepper and set aside to marinate. When zesting the lemon, only remove the yellow outer layer and stop before you reach the white pith underneath, as the pith will make the marinade taste bitter.
2. 2 Add soya yoghurt, plant based mayonnaise, spinach, basil, mint, garlic, and nutritional yeast to a blender and blend until smooth. Season with salt and pepper to taste. Set aside.
3. 3 Heat a glug of extra virgin olive oil in a non-stick pan over a low-medium heat. Add the red onion and garlic and cook for 3-4 minutes, stirring occasionally, until the onion turns translucent.
4. 4 Add the tofu and oyster mushrooms and cook for 8-10 minutes, stirring often so nothing catches on the pan, until the mushrooms turn slightly golden and have lost some of their moisture.
5. 5 Stir in the marinated sundried tomato mixture and cook for a further 30 seconds to coat everything evenly.
6. 6 Warm the flatbreads to your preference. Spread a generous layer of hummus over each one, then top with shredded red gem lettuce, the spiced tofu and mushroom mixture, and a drizzle of the green sauce. Finish with a scattering of sesame seeds.