clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pita wrap stuffed with hummus, lettuce, crispy baked tofu, cabbage and onions.

Crispy Shredded Za’atar Tofu Cabbage Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 wraps 1x
  • Category: Lunch
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


These Crispy Shredded Za’atar Tofu Cabbage Wraps are high protein, easy to make and completely roasts in the oven. Tossed together with a pistachio za’atar herb mix to maximize on all the flavor.



Baked Tofu

  • 1, 16 oz block super firm tofu, pat dry
  • 1 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1 tbsp tamari
  • 1 tbsp avocado oil

Baked Cabbage

  • 3 cups cabbage, finely shredded
  • 1/2 medium red onion, thinly sliced
  • 1 tsp garlic powder
  • 1/2 tsp ground coriander
  • 1/2 tsp dry thyme
  • 1 tbsp avocado oil
  • Kosher salt to taste

Za’atar Pistachio Herb Mix

  • 1/4 cup pistachios, finely chopped
  • 1/3 cup fresh parsley, finely minced
  • 2 tbsp fresh mint, finely minced
  • 1 clove garlic, grated
  • 2 tsp za’atar
  • 1/2 tsp sumac, optional
  • Zest and juice of 1 lemon
  • 1 tbsp maple syrup
  • 1 tbsp extra virgin olive oil, optional

For Assembly

  • 4 pitas or large tortillas
  • Hummus
  • Lettuce, chopped


  1. Preheat the oven to 425F. Place a box grater over a parchment-lined baking tray then grate the tofu over the largest holes of the box grater to create shreds. Top the shreds with cornstarch, paprika, coriander, garlic powder, tamari and oil. Toss to coat the tofu then spread it out in an even layer on the baking tray.
  2. To a separate baking tray, add the cabbage, onions, garlic powder, coriander, thyme, a generous pinch of salt and the oil. Toss to evenly coat then spread the cabbage mix out in an even layer on the baking tray.
  3. Place the tofu on the middle rack and the cabbage on the bottom rack in the oven. Bake for 10 minutes then give both trays a toss, spread them back out then place back in the oven (switching racks) for another 8-10 minutes until the tofu is golden and the cabbage starts to crisp around the edges.
  4. While the tofu and cabbage bake, combine the pistachios, parsley, mint, garlic, za’atar, sumac, lemon zest and juice, maple syrup, oil and a generous pinch of salt together in a bowl then stir to combine.
  5. Once the tofu and cabbage is done baking, transfer the cabbage to the tray of tofu and top with the pistachio mixture. Using tongs, toss the mixture together until evenly combined.
  6. Warm the pita according to package instructions then assemble your wrap. Spread 2-3 tbsp of hummus on the pita then top with some lettuce and the tofu mixture. Fold it together into a wrap then enjoy.


Use super firm tofu for best results. This type of tofu compared with extra firm tofu is denser and shreds easier. Using extra firm tofu may result in the tofu crumbling.

Save chopping time. Use bagged shredded cabbage or a coleslaw mix if you want to vary the veggies without the chopping. You can also shred cabbage using a mandolin if preferred.

Make a pourable sauce using hummus. Mix together 3 tbsp of hummus with 2 tsp of lemon juice and 2 tbsp or more water, whisking together until at your desired consistency. Use it to pour over your tofu mix before wrapping it up.