Shawarma-Spiced Tofu Mushroom Bowls Recipe

Fusion cuisine · 286 calories

Shawarma-Spiced Tofu Mushroom Bowls recipe

About this recipe

Shawarma-Spiced Tofu & Mushroom Bowls bring the bold, aromatic flavors of Middle Eastern cuisine to your dinner table. Marinated tofu and mushrooms are roasted to perfection, served atop fluffy couscous, and paired with fresh veggies and a creamy tahini sauce for a balanced, satisfying meal.

Ingredients

  • - The Tofoo Co. Naked Tofu
  • 158G Savoury Mushrooms, 158G
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 100 G Jumbo Garlic 100g
  • 100 G Trs Ground Cumin Jeera Powder
  • - Greenfields Ground Coriander
  • 100 G Natco Paprika Powder
  • 100 G Saras Turmeric Haldi Powder
  • - Natco Ground Cinnamon 100g
  • 75G Greenfields Cayenne Pepper, 75G
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder
  • 50G Pepper Black Ground BWFO
  • - Wholefood Earth Organic Couscous Wholewheat
  • - Potts Vegetable Stock Can
  • 1 Piece Cucumber 1Pc
  • - Biona Organic Whole Cherry Tomatoes
  • - Edmal Red Cabbage
  • 400G Al Dayaa Tahini Sesame Paste, 400G
  • - Sunita Lemon Juice Organic
  • - Schwartz Flat Leaf Parsley
  • - Sumac

Instructions

  1. 1. Preheat your oven to 200°C (fan-assisted) or 220°C (non-fan). Line a baking tray with parchment paper.
  2. 2. In a large mixing bowl, combine olive oil, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Mix to form a marinade.
  3. 3. Add cubed tofu and sliced mushrooms to the marinade, tossing to coat evenly. Let them sit for 10 minutes to absorb the flavors.
  4. 4. Spread the tofu and mushrooms onto the prepared baking tray in a single layer. Roast in the oven for 25 minutes, flipping halfway through, until tofu is golden and mushrooms are tender.
  5. 5. While the tofu and mushrooms roast, prepare the couscous. Place couscous in a heatproof bowl and pour boiling vegetable stock over it. Cover and let sit for 5 minutes, then fluff with a fork.
  6. 6. Assemble the bowls by dividing the couscous among four bowls. Top with the roasted tofu and mushrooms, sliced cucumber, cherry tomatoes, and shredded red cabbage.
  7. 7. In a small bowl, whisk together tahini, lemon juice, warm water, and a pinch of salt. Drizzle the tahini sauce over the bowls.
  8. 8. Garnish with fresh parsley and a sprinkle of sumac for extra flavor. Serve immediately and enjoy!