Tofu Shawarma Bowl
Equipment
Ingredients
Main Ingredients
firm tofu (drained, pressed)
400 g
olive oil
30 ml
garlic cloves (minced)
4 pcs
smoked paprika
10 g
ground cumin
8 g
turmeric
5 g
ground coriander
5 g
ground cinnamon
2 g
salt
5 g
black pepper
3 g
Vegetables
red onion (sliced)
1 pcs
bell peppers (sliced)
2 pcs
cherry tomatoes (halved)
200 g
cucumber (sliced)
1 pcs
Grains & Base
basmati rice (uncooked)
200 g
Toppings & Garnishes
plain yogurt
150 g
lemon (juiced)
1 pcs
fresh parsley (chopped)
15 g
Instructions
Prepare the tofu
Drain and press the tofu to remove excess moisture for better texture.
Season the tofu
Cut tofu into cubes and coat with olive oil and shawarma spices.
Prepare vegetables
Slice onions, bell peppers, halve cherry tomatoes, and slice cucumber.
Roast the tofu and vegetables
Spread seasoned tofu and vegetables on a sheet pan and roast until golden and crispy.
Cook the rice
Prepare basmati rice according to package instructions.
Prepare yogurt sauce
Mix yogurt with lemon juice and herbs for the sauce.
Assemble the bowls
Divide rice among bowls, top with roasted tofu and vegetables, and drizzle with yogurt sauce.
Original recipe
Storage
Store components separately for best texture. Reheat tofu and vegetables in oven to restore crispiness.
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