Tofu Shawarma Bowl

Name: Tofu Shawarma Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1/2 medium red onion (sliced very thinly, about 1 heaping cup); 1 tbsp ground sumac (plus 1 tsp); to taste kosher salt (such as Diamond Crystal); 1 pinch sugar; 3 tbsp fresh lemon juice; 1 oz super-firm tofu (16-ounce block); 1 tbsp soy sauce or tamari (generous); to taste black pepper; 3 tbsp cornstarch; 3 tbsp extra-virgin olive oil (divided); 1 tbsp shawarma spice blend (plus 1 tsp); 1/3 cup tahini (well-stirred); 2 tbsp ice water (plus more if necessary); 2 tbsp fresh lemon juice (plus more if necessary); 1 tsp sugar (plus more if necessary); to taste kosher salt (such as Diamond Crystal); to taste black pepper; to taste warm cooked white rice; to taste sliced or chopped vegetables (such as cucumbers and cherry tomatoes); 1/2 cup fresh mint leaves (tightly packed, torn)

Crispy pan-fried tofu with warm spices, tart sumac onions, creamy tahini sauce, and fresh vegetables over rice.

45 min total4 servingsMiddle Eastern

Calories

420

Protein

12g

Carbs

38g

Fat

22g

Ingredients

1/2 medium red onion (sliced very thinly, about 1 heaping cup)
1 tbsp ground sumac (plus 1 tsp)
to taste kosher salt (such as Diamond Crystal)
1 pinch sugar
3 tbsp fresh lemon juice
1 oz super-firm tofu (16-ounce block)
1 tbsp soy sauce or tamari (generous)
to taste black pepper
3 tbsp cornstarch
3 tbsp extra-virgin olive oil (divided)
1 tbsp shawarma spice blend (plus 1 tsp)
1/3 cup tahini (well-stirred)
2 tbsp ice water (plus more if necessary)
2 tbsp fresh lemon juice (plus more if necessary)
1 tsp sugar (plus more if necessary)
to taste kosher salt (such as Diamond Crystal)
to taste black pepper
to taste warm cooked white rice
to taste sliced or chopped vegetables (such as cucumbers and cherry tomatoes)
1/2 cup fresh mint leaves (tightly packed, torn)

Instructions

1
Make the sumac onions: Add the onion to a shallow bowl and sprinkle with the sumac, salt, and sugar. Massage with your hands, then add lemon juice. Toss to coat and let macerate while preparing the rest.
2
Prep the tofu: Pat the tofu dry. Thinly slice crosswise, about 1/8 inch thick.
3
Coat the tofu: Place on a sheet pan. Drizzle soy sauce and pepper, toss gently. Dust with cornstarch in two passes, flipping between.
4
Cook the tofu: Heat 1 1/2 tbsp oil in a nonstick pan. Add half the tofu and cook until golden, 4–5 minutes per side. Transfer to a rack.
10 min
5
Repeat with remaining tofu, adding more oil as needed.
10 min
6
Reduce heat to low, return first batch to pan, sprinkle shawarma spice, toss 30 seconds, transfer back to rack to crisp. Season with salt if needed.
7
Tahini sauce: Mix tahini, ice water, lemon juice, sugar, salt, and pepper. Whisk until creamy. Adjust to taste.
8
Serve: Divide rice among four bowls. Top with tofu, vegetables, sumac onions, and tahini. Spoon onion liquid over rice. Tear mint leaves over bowls.