Sort ingredients
nanajo
QR Code
Listen
Pdf
Preheat oven to 400°F
Lay a couple pieces of paper towel on a plate. Grate the tofu onto the paper towel and top with more paper towels. Press down lightly to wick away as much moisture from the tofu as possible. Set aside for about 5 minutes
In the meantime, to a bowl, add the red pepper, zucchini and red onion along with a drizzle of olive oil and toss to combine. Season with salt and pepper. Add the vegetables to a baking sheet. Cook for 20-25 minutes or until the vegetables are cooked through and tender.
Add the shredded and drained tofu to a bowl. Season with the paprika, garlic powder and onion powder. Stir to combine.
Place a large non-stick skillet over medium heat and add a tablespoon or so of vegetable oil. Once the oil is hot add the shredded tofu. Let the tofu sit, undisturbed for 4-5 minutes while it cooks, to take on some crispy edges. Stir and continue cooking for another 6-8 minutes. Add the butter and stir through to encourage more browning. Cook for a final 3-4 minutes.
Warm the naan bread in the oven for a couple of minutes.
To serve, slather each naan with hummus, top with some shredded tofu, roasted vegetables. Garnish with sriracha.