Tofu Shawarma Bowl

42 mins
Serves 1
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Directions

  1. 1Grate your tofu straight into the marinade with some soy, harissa and spices.
  2. 2Toss it, spread it on a tray and roast at 200 for 30 minutes.
  3. 3Stir a couple of times because you want those crispy golden edges.
  4. 4Heat a little oil, throw in your cumin seeds and let them sizzle.
  5. 5Then stir in the turmeric and rice.
  6. 6Add water, lid on, on the lowest heat for 12 minutes.
  7. 7Fluff it up and you're done.
  8. 8Chop your veggies, squeeze over some lemon, a drizzle of olive oil, a pinch of sumac and toss it all together.
  9. 9Now, build your bowl, add some warm pita, scatter over pomegranate seeds.
  10. 10Hit it with a little molasses and that's it.

Ingredients

  • tofu
  • soy
  • harissa
  • spices
  • a little oil
  • cumin seeds
  • turmeric
  • rice
  • water
  • veggies
  • lemon
  • a drizzle olive oil
  • a pinch sumac
  • warm pita
  • pomegranate seeds
  • a little molasses

Equipment

traylid

Tips

  • Grate tofu instead of cubing for extra meaty texture.
  • Stir tofu a couple of times during roasting for crispy golden edges.
  • The turmeric rice makes your whole kitchen smell incredible.
  • The sumac and herb salad cuts through the richness.
  • The tahini sauce is versatile and can be put on everything.