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