ramyaramesh3007This healthy tofu ‘chicken’ shawarma bowl features tender but crispy ‘chicken’ tofu strips, fresh veggies, and a garlicky yogurt sauce. Plant based, gluten free & made in under 30 minutes!
With the widespread accessibility of falafels, doner kebabs, and hummus, it’s not surprise that most of us have been exposed to Middle Eastern cuisine – though many offer naturally vegan options, most shops don’t offer variety and plant based protein like tofu and tempeh. But fret not, because you can make them at home in just 30 minutes.
The doner kebab involves roasting seasoned meat on a vertical spit (rotisserie), a method that dates back to the early 19th century in the Ottoman Empire. Shawarma evolved from the Turkish doner kebab, with the key difference being in the seasoning and preparation method.
Shawarma typically uses a blend of spices, marinated meat, and is served with various toppings like tomatoes, onions, tahini, yogurt sauce and sometimes even dolmas!
Ingredients You Need
- aromatics – minced garlic, red onions, garlic powder
- acidity – lemon juice
- ground spices – coriander, cumin, cardamom, chili, turmeric
- condiments – salt, black pepper
- oil of choice – extra virgin olive oil
- rice – long grain basmati rice
- protein – extra firm tofu or tempeh
- sauce – plant based yogurt (soy or cashew would work best)
- toppings – cherry tomatoes, lettuce, olives, dolmas (stuffed grape leaves)
Gluten free substitutions: None! This recipe is 100% naturally gluten free.
Allium free substitutions: Omit red onions. Substitute minced garlic and garlic powder in tofu marinade and yogurt dressing with a pinch of asafoetida (hing) – ensure it’s gluten free if you’re gluten free.
Tofu ‘Chicken’ Shawarma Bowl
Ingredients
Tofu 'Chicken' Shawarma
- 450 g extra firm tofu 2 blocks
- 2 tsp minced garlic 3 cloves
- 1 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1 tsp cardamom
- 2 tsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 3-4 tbsp olive oil
Turmeric Rice
- 1 cup long grain basmati rice
- 1.5 cups water
- 1/2 tsp turmeric
- 1/2 tsp salt
Garlicky Yogurt Sauce
- 1 cup dairy free yogurt
- 1/2 tsp minced garlic
- 1 tsp lemon juice
- 1/2 tsp cumin
- 1.5 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp salt
Toppings
- sliced red onions
- cherry tomatoes
- cucumbers
- chopped lettuce
- olives
- chopped coriander
Instructions
- Wash rice 3-4 times until the water runs clear. Add rice to your pressure cooker or rice cooker. Add water, turmeric and salt. Give that a good mix.
- If using pressure cooker, close the lid and let the mixture heat up. When you start seeing steam, secure the steam hole with a weight and cook for 10 minutes. Then turn off the flame. Let the rice steam in the heat for 10 minutes.
- If using rice cooker,
- Press the tofu to remove excess moisture. Slice them into half horizontally to get thinner slices of tofu.
- In a medium bowl, whisk together the minced garlic, coriander, cumin, cardamom, chili, black pepper, salt, lemon juice and olive oil.
- Coat the tofu pieces evenly in the marinade. Airfry at 200C for 15 minutes, flipping them halfway.
- Once done, slice the tofu blocks thinly to get shawarma-like strips.
- Mix together the ingredients for the yogurt dressing.
- Fluff the rice with a fork and set aside. Dice your vegetables for your toppings.
- Divide the rice into serving bowls. Top the rice with the tofu shawarma strips. Add your vegetables. Drizzle with the yogurt sauce and top with chopped coriander. Serve!