Description
These Tofu Shawarma Bowls are loaded with crispy, warmly spiced tofu, fluffy basmati rice, crunchy cucumbers, juicy tomatoes, pickled onions, and creamy tahini sauce. A fresh, satisfying plant-based dinner!
Ingredients
Units
Scale
- 1 pound tofu
- 1-2 tablespoons oil (coconut oil or avocado oil preferred)
Shawarma spice blend (or use 2 tablespoons store-bought shawarma blend)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder or granules
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice or cardamom
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt
- black pepper to taste
- 2 tablespoons potato starch or cornstarch (use flour in a pinch)
Shawarma Bowl Ingredients
- 3 cups cooked basmati rice or quinoa
- 1 1/2 cups tomatoes or cherry tomatoes, cut into bite-sized pieces
- 1/2 cup pickled onions or red onion
- 1 large cucumber, sliced
- 1/2 cup fresh herbs: mint, dill, or basil
- Tahini Sauce for drizzling
Instructions
- Prepare the Tofu. Slice the tofu into ¼-inch slabs and pat dry. Combine the cumin, coriander, turmeric, garlic, ginger, allspice, cayenne, salt, pepper, and potato starch (or cornstarch) on a plate. Coat each slice of tofu generously with the spice mixture on both sides, pressing gently so the spices adhere. (Alternatively: Arrange the tofu on a sheet pan and sift the spice mixture evenly over the top. Turn the tofu and repeat on the other side.)
- Sear Tofu. Heat oil in a large skillet over medium heat. Sear tofu until golden brown, over medium heat, about 5 minutes each side- do not fiddle with it; let it develop a crust. It will release itself from the pan once browned.
- Assemble Bowls. Divide the rice among four bowls, top with sliced cucumber, tomato, pickled onions, slices of tofu, and drizzle with tahini sauce (or tzatziki, tahini yogurt sauce, zhoug, zhoug yogurt, hummus). Sprinkle with fresh cracked pepper or Aleppo Chili Flakes.
Notes
Potato starch (or cornstarch) enhances the spices to create more of a crust on the tofu. It will still be nicely seasoned if you choose to omit it.
Store leftover tofu in a sealed, airtight container for 4 days. Reheat in a skillet or in the air fryer.
Feel free to slice the tofu more thinly if you prefer a chewier texture. We keep ours about ⅛–¼ inch thick for the best balance of a crisp exterior and tender, moist interior.
Swap out rice for greens like arugula or romaine, add more veggies if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 358
- Sugar: 3.2 g
- Sodium: 165.2 mg
- Fat: 9.3 g
- Saturated Fat: 1.3 g
- Carbohydrates: 53.8 g
- Fiber: 2.8 g
- Protein: 14.5 g
- Cholesterol: 0 mg
