Za’atar Tofu Naan Wraps

published Sep 26, 2021
Za’atar Tofu Naan Wraps Recipe

These vegan sandwiches are packed with za'atar-seasoned tofu, creamy hummus, and plenty of veggies.

Serves4 to 6

Prep20 minutes

Cook12 minutes

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tofu naan wrap in someones hands
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

My family is decidedly not vegetarian. My husband is a classic meat-and-potatoes kind of guy, and my 5-year-old’s favorite food is Chinese barbecue pork buns. But these vegan sandwiches — packed with za’atar-seasoned tofu, creamy hummus, and plenty of veggies — are enjoyed by everyone in my family and are in the regular rotation for weeknight dinners. Whether you’re looking for a quick dinner recipe or you’re trying to eat more vegetarian meals, these satisfying sandwiches really hit the spot.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Super-Firm Tofu Is My Weeknight Secret Weapon

There are only a few things I consider life-changing, and super-firm tofu is one of them. Super firm (also known as high protein) is the next level up from extra firm on the tofu firmness scale, and it’s absolutely amazing. Not only does it feel more substantial and meatier when you eat it, but it’s also way easier and faster to cook.

Unlike softer tofu, you’re not relying on crisping the surface to make super-firm tofu feel like it’s cooked. Instead, you’re really just heating it up, which means you don’t have to press it after you take it out of the package, and you don’t have to spend the time browning each side. All of these magical properties mean you can have a quick and hearty dinner on the table in about 20 minutes. 

Assembling Your Naan Wraps

The key is to pair the tofu with vegetables that cook quickly as well. Here, I’ve opted for zucchini and rainbow chard. When the veggies are tender and the tofu is warmed through, it’s time to assemble the wraps. Grab some pita or naan, which you can either eat straight out of the bag or lightly toast, then smear with hummus, which adds extra umami and complements the za’atar seasoning. Pile on the tofu and veggies, fold in half, and dig in.

Za’atar Tofu Naan Wraps Recipe

These vegan sandwiches are packed with za'atar-seasoned tofu, creamy hummus, and plenty of veggies.

Prep time 20 minutes

Cook time 12 minutes

Serves 4 to 6

Nutritional Info


  • 1 (about 16-ounce) package

    super firm tofu, such as Nasoya

  • 1

    small yellow onion

  • 1 large bunch

    Swiss chard, preferably rainbow (about 8 ounces)

  • 1

    medium zucchini or yellow squash (about 8 ounces)

  • 1/3 cup

    olive oil

  • 2 tablespoons


  • 1 1/2 teaspoons

    garlic powder or granules

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1

    medium lemon

  • 6

    (6 to 7-inch) pita breads, or (4x5-inch) naan

  • 8 ounces



  1. Drain and dice 1 package extra-firm tofu into 1/4-inch cubes. Dice 1 small yellow onion (about 3/4 cup). Trim 1 large bunch Swiss chard. Cut the stems crosswise into 1/4-inch pieces, then coarsely chop the leaves; keep the stems and leaves separate. Trim and dice 1 medium zucchini.

  2. Heat 1/3 cup olive oil in a large frying pan over medium-high heat until shimmering. Add the onion and chard stems and sauté until softened, about 4 minutes. Add the tofu, zucchini, 2 tablespoons za’atar, 1 1/2 teaspoons garlic powder, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Meanwhile, cut 1 medium lemon into wedges.

  3. Add the chard leaves to the pan, reduce the heat to medium-low, and sauté until just wilted, about 2 minutes. Remove the pan from the heat.

  4. Toast 6 pitas or naan if desired. Spread each with about 1 to 1 1/2 tablespoons hummus. Top each with 1/2 to 3/4 cup of the tofu and veggies. Fold in half to eat and serve with the lemon wedges.

Recipe Notes

Tofu: If you can't find super firm tofu, use extra-firm tofu instead. Weight down the tofu on paper towels for a few minutes to remove some of the excess water before cutting.

Storage: Refrigerate leftover filling in an airtight container for up to 5 days.