Mediterranean🥚 Egg & tofu

Crispy Tofu Shawarma Bowl

Name: Crispy Tofu Shawarma Bowl
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 16 oz super firm tofu; 1 tbsp soy sauce; ~¼ tsp freshly cracked black pepper; 3 tbsp cornstarch; 1½ tbsp olive oil or cooking oil; 4 tsp shawarma spice blend; ½ red onion; ~½ tsp kosher salt; ~¼ tsp organic cane sugar; ~½ tsp sumac; 3 tbsp fresh lemon juice; 1/3 cups tahini; 2 tbsp fresh lemon juice; 1 tsp sugar; 2 tbsp ice water; ~1½ cups cherry tomatoes; ~2 Persian cucumbers; ~1½ cups basmati rice; ~¼ cups fresh mint

⏱ 30 min

This tofu shawarma bowl uses an innovative thin-slicing technique to transform tofu into crispy, chewy perfection. Served over rice with pickled onions, fresh vegetables, and a creamy tahini sauce for a flavorful Middle Eastern-inspired bowl.

Vegan

Adapted from a video by Rainbow Plant Life

Once You Try This Tofu Technique, You'll Never Stop Making It

Watch on YouTube

Ingredients

super firm tofu16 oz
soy sauce1 tbsp
freshly cracked black pepper~¼ tspest.
cornstarch3 tbsp
olive oil or cooking oil1½ tbsp
shawarma spice blend4 tsp
red onionmedium, thinly sliced½
kosher saltto taste~½ tspest.
organic cane sugara pinch~¼ tspest.

Steps

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1
Place thinly sliced red onion in a shallow bowl and season with a pinch of salt, sugar, and sumac. Pour fresh lemon juice over the onions and let them macerate. Toss occasionally while preparing the rest of the ingredients.
2
Drain the super firm tofu block and pat it dry with a towel. Slice the tofu crosswise into thin slices about as thick as three stacked quarters to maximize surface area for crispiness.
3
Arrange the tofu slices on a large sheet pan. Drizzle with soy sauce and black pepper, then gently toss with your hands to coat evenly.
4
Using a fine mesh sieve, dust cornstarch evenly over the top layer of tofu slices. Flip the tofu and dust the second side with the same amount of cornstarch for even crisping.
5
Heat olive oil in a 12-inch nonstick skillet over medium-high heat for about 2 minutes until shimmering. Add about half the tofu slices, spreading them out as much as possible. Cook for 4–5 minutes undisturbed until the bottom is golden and crispy, shaking the pan occasionally for even browning.
6
Using a wide spatula, flip the tofu slices. Some pieces may stick together due to the cornstarch, but they can be separated later. Cook the second side for 2–3 minutes. Transfer to a wire rack set over the used sheet pan to drain excess oil and crisp further.
7
Add the second batch of tofu slices to the hot oiled skillet and repeat the cooking process, cooking 4–5 minutes on the first side and 2–3 minutes on the second. When the second batch is done, return the first batch to the skillet.
8
Turn the heat to low and return the first batch of tofu to the skillet. Sprinkle the shawarma spice blend over the tofu and gently toss for about 30 seconds until evenly coated with the spices.
9
Combine 1/3 cup well-stirred tahini in a bowl with 2 tablespoons fresh lemon juice, 1 teaspoon sugar to balance bitterness, black pepper, and salt to taste. Whisk in 2 tablespoons ice water to achieve a luscious, fluffy sauce consistency.
10
Prepare fresh vegetables: keep smaller cherry tomatoes whole and halve any large ones. Slice Persian cucumbers as desired—half-moons, julienne, or however you prefer.
11
Layer basmati rice or other whole grains at the base of a bowl. Top with the crispy tofu shawarma, fresh vegetables, and pickled onions. Drizzle with tahini sauce (thinning with a little water or lemon juice if needed) and finish with fresh torn mint.

Crispy Tofu Shawarma Bowl

Ingredients

Steps

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