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–+ servings
A shawarma bowl

Tofu Shawarma

A flavorful way to eat tofu with all the different veggies and grains
5 from 2 votes
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Course dinner
Cuisine Mediterranean
Servings 4
Calories 414 kcal

Ingredients
  

Tofu Marinade

  • 1 block extra firm tofu pressed
  • 1/4 tsp all spice
  • 1/8 tsp white pepper
  • 1/8 tsp black pepper
  • 2 cloves garlic minced or pressed, 1 tsp of paste
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp nutmeg
  • 1 tsp cumin powder
  • 1/4 tsp ground cardamom
  • 1 tsp salt I used sea salt
  • 2 tbsp olive oil extra virgin
  • 2 tbsp lemon juice freshly squeezed

Tofu sauce

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp sumac powder
  • 1/2 tsp coriander powder
  • 1/4 tsp salt pink
  • 1/2 tsp cumin powder
  • 1 small purple onion julienned

Garlic sauce

  • 1 cup oat yogurt greek style
  • 3 clove garlic minced, I'd rather use garlic paste 1 tsp
  • 1 tsp lemon juice
  • 1/8 tsp salt

Assembly (for bowl)

  • 1 cup quinoa
  • 3 baby pickled cucumbers
  • turnips pickled
  • cucumbers sliced
  • hummus
  • cherry tomatoes sliced

Assembly (for pitas)

  • 6 cucumbers pickled, baby
  • 6 pieces turnips pickled
  • cucumbers cut vertically
  • cherry tomatoes sliced in half
  • romaine lettuce chopped

Instructions
 

Tofu

  • Remove tofu from wrapper and remove the water as much as possible using a presser or between paper towels and a heavy object on top.
  • While this is happening, combine all your spices and onions in a small bowl and mix.
  • After the water is drained, using your hands break up the tofu into "chicken" like pieces.
  • Tip the spices into the bowl with tofu and, using your hands again, coat the tofu with the spices really well.
  • I covered it and let it refrigerate overnight. If you need it in a hurry, at least 4 hours.
  • Preheat the oven to low broil (400 F)
  • Warm up olive oil in a frying pan
  • Add in all your sauce ingredients and mix well
  • Remove tofu from the fridge and lay each tofu piece (with the onions) side by side in the pan.
  • Cook it on low - medium and let it brown slightly.
  • Transfer everything on a baking pan, again making sure the tofu doesn't overlap
  • Bake it on low broil (400F) for 6-7 minutes or until the tofu browns nicely. Remove from heat. Keep an eye on it so it doesn't burn but also doesn't dry out. At about 4 minutes check on it and brush it with more olive oil, if needed

Garlic Sauce

  • place all ingredients into a bowl and, using a hand immersion blender, blend it all together
  • taste for salt and lemon. Should be tangy!

Assembly

  • For the bowls: Arrange the hummus on side of the bowl, sprinkle chickpeas on top. Layer quinoa and the rest of the ingredients around the bowl
  • For the wraps: Open a wrap, spread some hummus on the bottom. Layer lettuce, tofu, and the rest of the ingredients inside and roll the wrap up.

Notes

Depending on the salt you use, it could be if you use sea salt or kosher salt/table salt then it may be too much salt. I used pink salt which may be a bit courser but I find it can be also saltier than regular salt, if that makes sense!

Nutrition

Calories: 414kcalCarbohydrates: 45gProtein: 17gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 878mgPotassium: 1098mgFiber: 7gSugar: 9gVitamin A: 343IUVitamin C: 23mgCalcium: 143mgIron: 5mg