Shave the Tofoo block into thin slices with a vegetable peeler. Drizzle with olive oil and a sprinkle of ras el hanout and give it a mix to combine. Pop under the grill for 5 mins with the flatbreads.
While those toast, it’s time to make the slaw! Mix the finely sliced cabbage and carrot with the lime juice and season to taste.
Once toasted, spread the houmous onto the flatbreads and add with the slaw and pickled onions. Top with the shaved Tofoo and drizzle with the yogurt, finely sliced chilli, pomegranate seeds and crispy onions.