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 lemon, zested and juiced
- 2 tbsp tahini
- 1 shallot, peeled and thinly sliced
- 1 Roma tomato, diced
- 1 Persian cucumber, diced
- 2 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 tbsp white sesame seeds
- 1/2 tsp crushed Aleppo pepper (divided)
- 1/4 cup vegan tzatziki
- 1 tbsp chili garlic sauce
- 1/4 cup vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Whisk together lemon juice, lemon zest, tahini, and 1 tbsp water in medium bowl. Add shallot, tomato, cucumber, and a pinch of salt and toss to coat. Set aside. (4-servings: use 2 tbsp water)
Whisk together ras el hanout, garlic, paprika, 2 tbsp vegetable oil, ½ tsp salt, and 3 tbsp warm water in small bowl until smooth. Brush baking sheet with 2 tbsp vegetable oil. Lay tofu ribbons in single layer and brush evenly with spice paste. Roast until darkened and edges are beginning to crisp, 10 to 12 minutes, rotating sheet halfway through. (4-servings: use ¼ cup vegetable oil, 1 tsp salt, 6 tbsp water, ¼ cup vegetable oil) (TIPS: You can overlap tofu ribbons to fit them on baking sheet. For 4-serving meal, roast tofu on 2 baking sheets.)
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. (4-servings: 2 cups water)
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, sesame seeds, and as much Aleppo pepper as you'd like. Serve with tzatziki and chili garlic sauce. Dig in!
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