Description
Served with grilled veggies and a tomato cucumber salad, this grilled tofu shawarma eats like a salad or grain bowl with chickpeas and couscous.
Ingredients
- For tofu
- 1–14 ounce block extra firm tofu
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 3 tablespoons olive oil
- For grilled vegetables
- 1 medium zucchini, sliced lengthwise 1/2-inch thick
- 1 medium yellow squash, sliced lengthwise 1/2-inch thick
- 1 red bell pepper, sliced lengthwise 3-inches wide
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For tomato cucumber salad
- 1/2 cup halved grape tomatoes
- 1/2 cup quartered and sliced cucumbers
- 1 tablespoon finely chopped red onions
- 1 tablespoon chopped parsley
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For serving
- Chickpeas
- Cooked couscous
- Chopped parsley
Instructions
- Pat the tofu dry with a paper towel. Wrap with a dry paper towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1/2-inch thick slices.
- Stir together the turmeric, cumin, paprika, cinnamon, ginger, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, lemon juice and olive oil in a large bowl. Add the tofu, turning to coat. Let the tofu marinate while you prep the other ingredients.
- For the vegetables, toss the zucchini, squash and red peppers with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- For the tomato cucumber salad, combine the grape tomatoes, cucumbers, red onions, parsley, lemon juice, 2 tablespoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl.
- Preheat a gas or charcoal grill on medium high heat. Grill the zucchini, squash and peppers until they are grill marked on both sides, about 4-5 minutes.
- Then grill the tofu, 1-2 minutes per side, until is slightly charred with grill marks.
- Cut the grilled vegetables into a large dice.
- To assemble, arrange the tofu, grilled vegetables and tomato cucumber salad in a bowl or dish and serve with chickpeas and couscous. Top with chopped parsley.
Notes
You can grill the tofu and vegetables on a stovetop grill pan.
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