Tofu shawarma bowls
Ingredients
- 1 red onion, thinly sliced
- ¼ cup apple cider vinegar
- 1 tsp sugar
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 block tofu, grated
- 1 cup rice, rinsed
- ½ cup onion, finely chopped
- 3 garlic, minced
- 1 tbsp melted butter
- 1 tsp ground turmeric
- 1 ½ cups vegetable stock
- Shredded lettuce
- Lemon wedges
Steps
- Add the red onion, apple cider vinegar, sugar and water to container and mix well. Refrigerate.
- Preheat the oven to 200°C. In a large bowl mix the lemon juice, olive oil, cumin, smoked paprika, coriander, salt, pepper, garlic powder, onion powder, turmeric, and 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.
- 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.
- Place the rice, minced onion, garlic, melted butter, and turmeric in a rice cooker and mix to combine. Pour in the broth, stirring once more to combine. Cook.
- To build the shawarma bowls, add a base of rice, lettuce and shirazi salad. Top with tofu, pickled onions, and tzatziki.