Spicy Shawarma Tofu Bowls
with Tabouli
Shawarma, a heavily seasoned Middle Eastern rotisserie dish, typically consists of thin shavings of succulent meat. For our plant-based spin on shawarma, we brush thin ribbons of tofu in a bold, concentrated paste of warm spices, and roast them until they are caramelized and beginning to crisp. Served on a bed of quinoa tabouli with tomato, parsley, shallot, and cucumber, and topped with creamy, cooling tzatziki, this fiery dinner is high-protein, high-fiber, and gluten-free.
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INGREDIENTS
- 1 tbsp sherry vinegar
- 2 tbsp tahini
- 1 Roma tomato, diced
- 1 Persian cucumber, diced
- 1 tsp ras el hanout
- 2 garlic cloves, peeled and grated
- 1 tsp smoked paprika
- 10 oz organic extra firm tofu, patted dry and peeled into ribbons
- 1/2 cup white quinoa
- 0.5 oz parsley, leaves and tender stems chopped
- 2 tbsp crisped quinoa
- 1/2 tsp crushed Aleppo pepper
- 1/4 cup vegan tzatziki
- 2 tsp chili garlic sauce
- 2 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Whisk together vinegar, tahini, and 2 tbsp water in medium bowl. Add shallot, tomato, cucumber, and a pinch of salt and toss to coat. Set aside. Step 2: Make the shawarma tofu -
Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes.
Transfer quinoa to bowl with marinated veggies, stir in parsley, and season to taste with salt and pepper. Divide tabouli between serving bowls. Top with spicy shawarma tofu and sprinkle with puffed quinoa and as much Aleppo pepper as you'd like. Serve with tzatziki and as much chili garlic sauce as you'd like. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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