• In a small bowl, soak the sun-dried tomatoes in 2 cups hot tap water until softened, 10 to 15 minutes.
• Remove the stem from the eggplant; cut the eggplant in half lengthwise. Cut each half into ¼-inch-thick strips, then crosswise into ¼-inch cubes. In a medium bowl, toss the eggplant with salt, pepper, and the eggplant spice blend.
• Peel and coarsely chop the yellow onion.
• Crumble the tofu into ½-inch pieces.

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the eggplant and onion, season with salt and pepper, and cook, stirring a few times, until fragrant, about 1 minute. Stir in 1½ cups water, bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the eggplant has softened, 8 to 10 minutes. Transfer to the bowl used to season the eggplant and mash with a masher or the bottom of a cup or bowl until the mixture comes together. Stir in the tofu and season to taste with salt and pepper. Do not clean the pan.
While the eggplant cooks, prepare the ingredients for the cauliflower “rice” salad.

• Remove the sun-dried tomatoes, discarding the soaking liquid, and coarsely chop the tomatoes.
• Peel the cucumber, if desired, and trim off the ends; cut the cucumber lengthwise into quarters, then crosswise into ¼-inch pieces.
• Coarsely chop the pistachios.
• Strip the parsley leaves from the stems; coarsely chop the leaves.
• Juice the lemon.

In the same pan used for the eggplant, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the cauliflower “rice” and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes.
Remove from the heat and stir in the sun-dried tomatoes, cucumber, pistachios, feta, 1 tablespoon lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper.
While the cauliflower “rice” cooks, prepare the wraps.

Spoon the eggplant-tofu mixture along one end of the lavash. Top with the kale. Fold in the sides and roll up each lavash into a wrap. Cut the wraps in half crosswise on the diagonal.

Transfer the wraps to individual plates and serve with the cauliflower “rice” salad.

Kids can!

• Crumble the tofu.
• Strip the parsley leaves.
• Juice the lemon.
• Assemble the wraps.
• Serve the meal.