Tofu 'Chicken' Shawarma Bowl
This 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!
Servings: 3
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!