Recipes › Lunch

• Lunch
• 35 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Tofu shawarma bowl

Shawarma-spiced roast tofu with bulgur, salad and garlic soy yogurt (vegan).

Calories

578

Protein

43 g

Carbs

54 g

Fat

27 g

Per serving. Makes 2 servings.

Ingredients

• 400 g Firm tofu
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Smoked paprika
• 0.5 tsp Ground cinnamon
• 80 g Bulgur wheat, dry
• 2 Tomato
• 0.5 Cucumber
• 0.5 Red onion
• 100 g Soy yogurt, plain
• 1 Garlic
• 1 tbsp Lemon juice
• 5 g Fresh parsley

Contains: Cereals containing gluten, Soybeans. Always check the labels of what you buy.

Method

1. Heat the oven to 210°C (190°C fan). Pat the tofu dry and cut into cubes.
2. Toss with the oil, cumin, ground coriander, smoked paprika and cinnamon and spread on a lined tray. Roast for 20 minutes, turning halfway, until crisp.
3. Meanwhile, put the bulgur in a bowl, pour over 160 ml boiling water, cover and leave for 10 minutes. Fluff with a fork.
4. Crush the garlic and mix it into the soy yogurt with half the lemon juice.
5. Chop the tomatoes, cucumber and red onion and dress with the rest of the lemon juice.
6. Divide the bulgur between bowls and top with the tofu, salad, garlic sauce and chopped parsley.

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