Equipment
- stove
- Oven
- Baking Sheet
Ingredients
Shawarma Tofu Ingredients
- 16 oz high protein super firm tofu, cubed
- 2 tsp coconut aminos
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- ½ tsp ginger
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp salt and pepper
Bowl Ingredients
- 8 cups mixed greens
- 1 cup gluten free couscous, cooked and cooled
- 1 English cucumber, chopped
- ¼ red onion, finely chopped
- 1 semi-ripe avocado, cubed
- 1 cup cherry tomatoes, chopped
- ¼ cup parsley, chopped
- 1 tbsp red wine vinegar
- ½ lemon, juiced
- 1/2 cup hummus
Sauce Ingredients
- ¼ cup roasted tahini
- 1 lemon, juiced
- 1 tsp garlic powder
- water, as needed to thin
Method
- Preheat oven to 400 and line a large baking sheet with parchment paper. Add cubed tofu to a bowl and drizzle with coconut aminos and spices. Toss to combine. Spread on the baking sheet and bake for 20-25 minutes until crispy.
- Give the bowl a quick rinse and dry and add the cucumber, onion, avocado, cherry tomatoes, parsley, red wine vinegar and lemon juice. Stir to combine and season to taste with salt and pepper. Divide the mixed greens between 4 serving bowls. Top with couscous, cucumber salad, hummus and crispy tofu.
- Mix together the ingredients for the dressing and drizzle over bowls. Enjoy!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.