Shawarma-Spiced Tofu & Mushroom Bowls
with Apricot Turmeric Rice, White Sauce & Hot Sauce
Shawarma-Spiced Tofu & Mushroom Bowls
Warm shawarma-spiced tofu and mushrooms are layered over apricot turmeric rice, then finished with creamy white sauce and a kick of hot sauce for a bold, vibrant bowl.
Ingredients
For 2 servings
- 4 ounce Button Mushrooms
- ¼ ounce Cilantro
- 1 ounce Dried Apricots
- 1 clove Garlic
- 2 teaspoon Garlic Powder
- 1 teaspoon Hot Sauce
- ¾ cup Jasmine Rice
- 1 unit Lemon
- 1 unit Red Onion
- 1 tablespoon Shawarma Spice Blend
- 1 unit Tofu
- 1 teaspoon Turmeric
- 6 tablespoon Vegan Mayonnaise
- 3 unit Veggie Stock Concentrate
Additional Ingredients
- 2 teaspoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time15m
Total Time35m
Calories940
Protein27g
Carbs97g
Fat47g
Tags:
VeganFiber Smart
⚠️Allergens:
🌱SoySwaps and substitutions
For soy-free needs, swap the tofu for chickpeas or extra mushrooms if that suits your pantry. If you avoid mayo, use a plain vegan yogurt or tahini-style sauce instead of the white sauce base.
What to serve with it
Serve with a crisp cucumber-tomato salad or simple roasted vegetables to balance the warm spices and creamy sauce. Warm pita or flatbread also works well for scooping up the rice and toppings.
