• Cut tomatoes into 1/4-inch pieces.
• Add hummus and sour cream to a small bowl.
• Season with half the Shawarma Spice Blend, salt and pepper, then stir to combine.

• Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.)
• Add tofu, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil to a medium bowl. 
• Season with salt and pepper, then toss to coat.

• Heat a large non-stick pan over medium heat.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear until golden, 2-3 min per side. 
• Transfer tofu to a plate. Cover to keep warm.

• Add flatbreads to an unlined baking sheet. 
• Toast in the middle of the oven until heated through, 1-2 min. (NOTE: Keep an eye on flatbreads so they don't burn!)

• While flatbreads toast, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
• Add spring mix and half the tomatoes. Toss to coat.

• Thinly slice tofu. Spread hummus sauce over flatbreads.
• Top flatbreads with tofu, then sprinkle remaining tomatoes and feta over top.
• Divide wraps and salad between plates.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season tofu in the same way the recipe instructs you to season the chicken thighs.

Heat a large non-stick pan over medium heat. When hot add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to broil the tofu after pan-frying.

Add flatbreads to an unlined baking sheet. Toast in the middle of the oven until heated through, 1-2 min. (NOTE: Keep an eye on flatbreads so they don't burn!)

Plate tofu in the same way the recipe instructs you to plate the chicken thighs.