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Roasted Shawarma-Spiced Tofu and Bulgur
with Tomato-Herb Salad and Lemon-Garlic Toum
Fresh, aromatic flavours meet tender spiced tofu in this delicious dish, inspired by one of our favourite takeout meals. A hearty bed of savoury bulgur and roasted peppers turns it into a wholesome weeknight feast!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
1 unit(s)
Sweet Bell Pepper
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit(s)
Chicken Broth Concentrate
113 g
Baby Tomatoes
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
1 unit(s)
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Garlic, cloves
7 g
Parsley
Not included in your delivery
¼ tsp
Sugar*
¾ tsp
Salt*
3 tbsp
Oil*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Core, then cut pepper into 1/2-inch pieces. Add peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min.
Meanwhile, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season with salt, pepper and remaining Shawarma Spice Blend.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then tofu. (NOTE: Cook in batches for 4 ppl, using 1 tbsp per batch.) Pan fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm.
Meanwhile, add 2/3 cup (1 1/3 cups) water, 1/2 tsp (1 tsp) salt and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
Meanwhile, halve tomatoes. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Peel, then mince or grate garlic. Add mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine.
Add 1 tbsp (2 tbsp) butter to the pot with bulgur, then stir until melted. Stir in roasted peppers, lemon zest and half the parsley. Set aside.Whisk together remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl. Add tomatoes and remaining parsley. Season with salt and pepper, then stir to combine.
Thinly slice tofu. Divide bulgur between plates. Top with tofu and tomato-herb salad. Drizzle lemon-garlic toum over top.Squeeze a lemon wedge over top, if desired.
