Wandering ChickpeaGrilled Tofu Shawarma Bowls
Shawarma-inspired tofu skewers marinated in Middle Eastern spices and grilled till crispy. Served over rice with creamy tahini yogurt sauce and fresh vibrant sides.
Equipment
- 1 Mixing bowl for marinade and sauce
- 1 Grill or grill pan
- 1 Wooden skewers soaked in water
Ingredients
Main Ingredients
- 1 14 oz block extra firm tofu drained and pressed for moisture
- ¼ cup olive oil to keep everything sleek and juicy
- 2 tablespoon lemon juice for that bright punch
- 1 large garlic clove minced
- 1 teaspoon honey or maple syrup for a touch of sweetness
- 1 teaspoon ground coriander for a light citrusy note
- 1 teaspoon smoked paprika adds deep smoky flavor
- 1 teaspoon cumin
- ½ teaspoon cardamom
- ½ teaspoon turmeric
- ¼-1/2 teaspoon cayenne adjust to spice level preference
- ¾ teaspoon salt to balance flavors
- 1 cup unsweetened coconut or Greek yogurt
- 2 tablespoon tahini
- 1 tablespoon lemon zest
- pickled onion, rice, tomato cucumber salad or pita for serving, optional
- salt to taste, for tahini yogurt sauce
Instructions
Instructions
- Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
- In a bowl, mix olive oil, lemon juice, garlic, honey/maple syrup, coriander, paprika, cumin, cardamom, turmeric, cayenne, and salt. Whisk until smooth.
- Toss tofu cubes in marinade. Cover and refrigerate at least 30 minutes, preferably up to 1 hour or overnight.
- Preheat grill or grill pan to medium heat. Thread tofu cubes onto pre-soaked skewers.
- Grill tofu skewers for 10-12 minutes, turning occasionally, until char marks appear and tofu is heated through.
- In a bowl, whisk together yogurt, tahini, lemon zest, and salt to taste to make tahini yogurt sauce.
- Serve grilled tofu over rice or inside pita with tahini sauce and optional salad or pickled onions.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a pan or eat cold. Sauce should be kept separate and stirred before serving.