Tofu Shawarma Bowls
These Tofu Shawarma Bowl brings the savory and smoky flavors of traditional shawarma to your kitchen, but without any meat! Perfect for weeknight meals, meal prep, or impressing guests at your next get-together!
Ingredients
Tofu Shawarma:
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 1 16-ounce block of tofu, shredded or thinly shaved with a vegetable peeler
Turmeric Rice:
- 1 cup Basmati rice rinsed
- ½ cup minced white onion
- 3 cloves fresh minced garlic
- 1 tablespoon melted vegan butter
- 1 teaspoon ground turmeric
- 1 ½ cups vegetable broth
Cucumber Tomato Salad:
- 1 large English cucumber sliced into ½ - inch thick half moons
- 3 large tomatoes chopped into 1”-inch pieces
- 1 small red onion thinly sliced
- ¼ cup fresh minced parsley
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Shawarma Bowl:
- Shredded Lettuce optional
- Pickled onions or turnips
- Vegan-friendly garlic sauce tzatziki, or hummus (for serving, optional)
- Fresh lemon wedges for serving
Instructions
- Preheat the oven to 400°F.
- First, prep the shawarma-spiced tofu. In a large bowl whisk together lemon juice, olive oil, and the cumin, smoked paprika, coriander, salt, pepper, garlic powder, onion powder, turmeric, cinnamon.
- Toss the shredded tofu in the spice mixture until every piece is evenly coated.
- Spread the tofu on a parchment-paper lined baking tray in a single layer, making sure pieces aren’t overlapping (this ensures even browning).
- Place the baking sheet in the middle rack of the oven and bake for 25 to 30 minutes, flipping the tofu halfway through, until golden brown edges and a slightly crisp around the edges.
- While the tofu is in the oven, get started on the rice and cucumber-tomato salad.
- For the turmeric rice, place the rinsed rice, minced onion, garlic, melted butter, and turmeric in a rice cooker and mix thoroughly top combine. Pour in the broth, stirring once more to combine. (For stovetop instructions, please see recipe notes below).
- Place the lid on the rice cooker and set to start. When done, fluff with a fork.
- For the cucumber-tomato salad, mix all the ingredients in a bowl, tossing gently to combine. Taste and adjust seasonings, if necessary. Set aside.
- To build the shawarma bowls, add a base of rice, lettuce and cucumber-tomato salad. Top with a generous amount of tofu shawarma, pickled onions, and garlic sauce. Enjoy!
Video
Notes
To make the turmeric rice on the stovetop, heat the butter in a saucepan over medium heat. Once the butter it hot, add the onion and garlic. Cook, stirring often, until the onion is translucent and the garlic is fragrant, 1 to 2 minutes. Next, stir in the rice and turmeric. Toast the rice for 1 to 2 minutes. Pour in the broth, bring to a boil, then reduce heat, cover, and simmer 15 to 18 minutes. Remove from heat, let sit 5 min, then fluff.
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