Greek Lemon Herb Tofu Naanwiches
[Vegan]

For the Tofu:

• 1 block (450 grams) organic firm tofu
• 1 tablespoon extra virgin olive oil
• 1 tablespoon reduced sodium tamari
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon nutritional yeast
• 1 tablespoon arrowroot starch
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

For the Hummus:

• 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
• 1/3 cup freshly squeezed lemon juice
• 2 tablespoons tahini
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon fine sea salt
• Freshly ground black pepper

For the Tzatziki:

• 1 cup non-dairy yogurt
• 1/2 an English cucumber, grated, juice squeezed out
• 2 tablespoons freshly squeezed lemon juice
• 2 garlic cloves, minced
• 1/3 cup fresh mint leaves, finely chopped
• Pinch each fine sea salt and freshly ground black pepper

For the Kale Salad:

• 1 large bunch of kale, chopped
• 1 red bell pepper, diced
• 1/2 an English cucumber, diced
• 1 medium tomato, diced
• 1/2 cup pitted Kalamata olives, sliced
• Big handful of fresh parsley, finely chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon pure maple syrup
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste

For Serving:

• 4 naan or pitas