Tofu Shawarma-Inspired Crispy Rice Salad
This Tofu Shawarma-Inspired Crispy Rice Salad is a delicious dish that combines spiced tofu with crispy turmeric rice, fresh veggies, and garlicky, lemony dressing! It’s an explosion of flavors and textures that is sure to be a spring and summer hit!
Ingredients
For the Crispy Rice:
- 3 cups cooked white rice cooled
- 2 tablespoons olive oil
- 1 tablespoon vegan chicken bouillon powder optional
- 1 teaspoon ground turmeric
For the Shawarma-Inspired Tofu:
- 1 (16-ounce) 16-ounce block of tofu, shredded on the large side of a box cutter
- 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
For the Dressing:
- ½ cup vegan mayo or plain vegan yogurt
- ¼ cup fresh lemon juice
- 6 cloves garlic
- 1 tablespoon Dijon mustard
- 1 teaspoon agave, optional
- 1 teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
For the Salad:
- 4 cups shredded lettuce
- 1 large cucumber peeled and thinly sliced
- 1- pint cherry tomatoes halved
- 1 small red onion thinly sliced
- ½ cup sliced pepperoncini drained
- Fresh minced parsley for garnish, optional
Instructions
- Preheat your oven to 400°F and line 2 baking sheets with parchment paper.
- In a large bowl, stir the cooked and cooled rice with the rest of the Crispy Rice ingredients until thoroughly combined.
- Spread the rice on one of the parchment paper-lined baking sheets and set aside.
- In the same large bowl used to mix the crispy rice ingredients, toss together all the ingredients for the Shawarma-Inspired Tofu until thoroughly combined and spread it on the second parchment-paper lined tray.
- Place both trays on the middle rack of the oven and bake until the rice and tofu are golden and crispy, 30 to 35 minutes, flipping halfway through. Remove from the oven and set aside.
- Meanwhile, quickly prepare the dressing.
- Place all the ingredients for the dressing in a small blender or food processor and pulse until smooth and creamy. Taste and adjust seasonings, if necessary. Set aside.
- Next, assemble the salad. In a large serving bowl, add the shredded lettuce, sliced cucumbers, tomatoes, red onion, and pepperoncini. Add the crispy rice and tofu on top, then pour in the dressing. Gently toss to combine.
- Serve immediately with a sprinkle of fresh parsley and enjoy!
Video
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