This middle-eastern inspired tofu shawarma bowl is such a flavourful dinner! It features creamy hummus, a super fresh salad and tasty tofu. A healthy dinner that everyone will love!
Ingredient List for Tofu Shawarma
Tofu bites are toss in a simple marinade:
- Tofu: choose extra firm tofu.
- Liquids: Olive oil, lemon juice, honey/maple syrup and garlic cloves.
- Spices: cumin, paprika, coriander, ground ginger, cinnamon and turmeric.
How to Make Tofu Shawarma?
- Prepare the marinade. Add all the ingredients to a big bowl, except the tofu and mix well.
- Break the tofu block with your hands to create 1 inch width tofu bites. Add them to the marinade and mix well.
- Marinade the tofu in the fridge for 1 to 2 hours.
- Cook it! I love to bake the tofu for an easy option, but you can also cook it in a pan or even on the BBQ. See notes below in the recipe card.
What’s the Best Tofu Variety?
I suggest using extra-firm tofu since it will hold its shape while cooking. Make sure you remove any excess of water with a dish cloth before using.
Cooking Options
- Oven: Simply dispose of tofu bites on a baking pan and bake at 425F for 15-20 minutes, turning halfway through.
- In a pan: Cook for 2-3 minutes on each side on medium heat.
- BBQ: you can also make tofu skewers. To do so, cut the tofu block into cubes before marinade. Assemble the skewers and cook for 2-3 minutes each side.
Conservation
This dinner is a good meal prep option. I suggest you keep the rice and cooked tofu aside, as well as the salad and hummus in different airtight containers. The salad is fresh but can last up to 2-3 days.
Tofu Shawarma Bowls with Hummus
4
servings25
minutes20
minutes1
hourThis middle-eastern inspired tofu shawarma bowl is such a flavourful dinner! It features creamy hummus, a super fresh salad and tasty tofu. A healthy dinner that everyone will love!
Ingredients
- Tofu shawarma
400g of extra-firm tofu
3 tbsp of olive oil
Juice of ½ lemon
1 tbsp of honey or maple syrup
2 garlic cloves, minced
Spices: 1 tsp of ground cumin, 1 tsp of paprika, 1 tsp of ground coriander, ½ tsp of ground ginger, ½ tsp of ground cinnamon, ½ tsp of ground curcuma
1 tsp of salt, pepper to taste
- Homemade hummus (you can also use store-bought)
1 can of cooked chickpeas, rinsed and drained (540ml/19oz)
¼ cup of tahini
¼ cup of olive oil
4-5 tbsp of water
1 garlic clove, minced
Juice of ½ lemon
1 tsp of ground cumin
½ tsp of salt, pepper to taste
- Salad
3 mini cucumbers, cut into cubes
2 Roma tomatoes, cut into cubes
¼ of a red onion, cut into cubes
4 tbsp of shredded curly parsley
2 tbsp of olive oil
1 tbsp of white balsamic vinegar (or vinegar of choice)
- To serve: brown rice or quinoa, shredded parsley and crumbled feta
Instructions
- First, prepare the tofu. Remove as much liquid as possible with a dish cloth. In a big bol, add olive oil, lemon juice, honey/maple syrup, minced garlic, spices and salt. Mix well. Break the tofu with your hands to create 1 inch width tofu bites. Add them to the marinade and mix well. Marinade the tofu in the fridge for 1 to 2 hours.
- If using store-bought hummus, go to the next step. To make your own hummus, combine all the ingredients to a food processor. Blend for 2-3 minutes, until you get a creamy texture. Add more water if needed.
- Prepare the salad. Add all the ingredients to a bowl and mix well. Season well.
- Cook the tofu. See notes for cooking options.
- Cook the rice or quinoa, according to packaging instructions.
- Assemble the bowls. Spread 2 tbsp of hummus in each bowl. Place the cooked rice/quinoa in the center, the salad and the cooked tofu on top. Garnish with shredded parsley and crumbled feta.
Notes
- Cooking options:
Oven: Simply dispose of tofu bites on a baking pan and bake at 425F for 15-20 minutes, turning halfway through.
In a pan: Cook for 2-3 minutes on each side on medium heat.
BBQ: you can also make tofu skewers. To do so, cut the tofu block into cubes before marinade. Assemble the skewers and cook for 2-3 minutes each side.
