Tofu Shawarma Bowls

Recipe adapted from Eat Figs Not Pigs:

Ingredients:

Tofu Shawarma:

• 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
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. ground turmeric
• 1/4 tsp. ground cinnamon
• 1 16 oz. block of tofu, thinly sliced
• 2 TBSP cornstarch

Turmeric Rice:

• 1 c. Basmati rice, rinsed
• 1/2 c. white onion, minced
• 3 garlic cloves, minced
• 1 TBSP butter
• 1 tsp. ground turmeric
• 1 3/4 c. vegetable broth

Cucumber Tomato Salad:

• 2 mini cucumbers, sliced
• Handful of grape tomatoes, halved
• 1 TBSP red onion, thinly sliced
• 2 TBSP parsley, chopped
• Splash of red wine vinegar, to taste
• Splash of olive oil, to taste
• Oregano, to taste
• Salt, to taste

Shawarma Bowls:

• Chopped pickles
• Garlic Sauce: mix mayonnaise and garlic to taste
• Tzatziki
• Hummus
• Pita

Directions:

1. Preheat Oven: Preheat the oven to 400°F.
2. Season Tofu: In a large bowl whisk together lemon juice, olive oil, and the cumin, smoked paprika, coriander, salt, pepper, garlic powder, onion powder, turmeric, cinnamon. Add the sliced tofu and cornstarch and mix until evenly coated.
3. Bake Tofu: Spread the tofu on a parchment-paper lined baking tray in a single layer, making sure pieces aren’t overlapping (this ensures even browning). Place the baking sheet in the middle rack of the oven and bake for 20 to 25 minutes, flipping the tofu halfway through, until golden brown edges and a slightly crisp around the edges.
4. Turmeric Rice: Heat the butter in a saucepan over medium heat. Once the butter it hot, add the onion and garlic. Cook, stirring often, until the onion is translucent and the garlic is fragrant, 1 to 2 minutes. Next, stir in the rice and turmeric. Toast the rice for 1 to 2 minutes. Pour in the broth, bring to a boil, then reduce heat, cover, and simmer 15 to 18 minutes. Remove from heat, let sit 5 min, then fluff.
5. Cucumber Tomato Salad: Mix all the ingredients in a bowl, tossing gently to combine. Taste and adjust seasonings, if necessary. Set aside.
6. Serve: To build the shawarma bowls, add a base of rice, cucumber-tomato salad, top with a generous amount of tofu shawarma, pickles, and garlic sauce.