Tofu Shawarma Bowl

Preparation Notes

plus 30 mins marinating time

Ingredients

For the marinade:

• 2 tbsp vegetable oil
• 2 tbsp maple syrup
• zest and juice of ½ lemon
• 1 tsp shawarma spice blend
• ½ tsp smoked paprika
• ¼ tsp turmeric

• 160g extra firm tofu, cut into thin strips approx 1 cm wide

For the cauliflower:

• 2 tbsp vegetable oil
• ½ tsp cumin
• ⅛ tsp chilli powder
• half a small cauliflower, cut into florets
• salt and pepper, for seasoning

For the tahini yogurt sauce:

• 2 tbsp tahini
• 2 tbsp yogurt
• 1 tsp lemon juice
• ½ tsp garlic paste
• salt and pepper, for seasoning

For the grains:

• 4 large sprigs mixed soft herbs, we used parsley, coriander, and mint
• bulgar wheat or cous cous, cooked as per the packet instructions and cooled
• salt and pepper, for seasoning

To serve:

• mixed salad, we used mixed leaf, radish, mixed peppers, red onion and sliced black olives

Method

1. Preheat the oven to 200°C / fan 180°C / gas 6.
2. In a bowl, mix the marinade ingredients until well combined. Add the tofu and toss until thoroughly coated. Set aside for at least 30 minutes.
3. Meanwhile, roast the cauliflower: In a small bowl, mix the oil, cumin, and chilli powder. Place the cauliflower on a baking tray and toss in the marinade. Season generously with salt and pepper. Roast in the hot oven for 20-25 minutes until starting to brown at the edges. Remove from the oven and set aside.
4. Make the yoghurt sauce: In a jug, blend all the sauce ingredients with a hand blender. Add a little water if needed to thin out the sauce to drizzling consistency. Blend until creamy and smooth. Set aside.
5. In a small bowl, toss the chopped mixed herbs for the grains through the cooked bulgar wheat. Season with salt and pepper to taste. Set aside.
6. Heat a frying pan on a medium-high heat until very hot. Carefully add the tofu complete with any liquid. Cook and stir for 8-9 minutes until starting to blacken at the edges. Remove from the heat.
7. Assemble the salad bowl: split the mixed salad between two serving bowls. Add the tofu, cauliflower and grains in separate quadrants on top of the salad. Drizzle with yogurt sauce. Serve immediately.