Tofu Shawarma Salad

I have to admit that this is my first time creating a recipe on my feed with tofu! And let me tell you something - it is SO GOOD! Delicious salad bowl with crispy shawarma-spiced tofu on top of my favorite veggies and sumac dressing!

30 minutes
Serves 6
Medium
Tofu Shawarma Salad

Ingredients

  • 2 pieces of extra firm tofu (439 grams) tapped and dried with a paper towel.
  • 1 teaspoon of salt
  • 1 teaspoon of shawarma spice
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 4 tablespoons of olive oil
  • 1 package of green baby leaf lettuce (4oz)
  • 1 English cucumber, cut to thin slices using a mandolin
  • 1 small red onion, cut to thin slices using a mandolin
  • 1 avocado, cut to cubes
  • Handful of chopped fresh mint leaves
  • 4 tablespoons of olive oil
  • Juice from 1 lemon
  • 3 minced garlic cloves
  • 1 teaspoon of sumac
  • 1/2 tablespoons of white vinegar
  • 1/2 tablespoons of Dijon mustard
  • 1 teaspoon of honey

Instructions

  1. 1.On a baking pan with parchment paper, crumble the tofu.
  2. 2.Season the tofu with the spices and the olive oil. Mix it gently. Spread it evenly on the baking pan.
  3. 3.Bake it in convection broil on 450F for 15 minutes until it’s golden and crisp.
  4. 4.Put all the vegetables in a nice salad bowl and add the tofu on top.
  5. 5.Pour the dressing and mix it gently.