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!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Baby tomatoes • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley • Garlic.
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 May contain Wheat)
1 unit(s)
Sweet Bell Pepper
½ cup
Bulgur Wheat
(Contains Wheat May contain Gluten, Wheat)
1 unit(s)
Chicken Broth Concentrate
113 g
Baby Tomatoes
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Mustard, Peanuts, Sesame)
1 unit(s)
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Garlic, cloves
7 g
Parsley
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
¼ tsp
Sugar*
¾ tsp
Salt*
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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. (NOTE: You will add tofu to the baking sheet halfway through roasting.)
- 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.) Using a fork, poke tofu all over. Season with salt, pepper and remaining Shawarma Spice Blend.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp oil, then tofu (NOTE: Cook in batches for 4 ppl, using 1 tbsp per batch.) Sear until golden, 1-2 min per side.
- When peppers are halfway done roasting, transfer tofu to the other side of sheet.
- Roast in the middle of the oven until tofu and peppers are tender and golden, 6-8 min.
- 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.
- 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.
If you've opted to get tofu, 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.) Using a fork, poke tofu all over. Season and sear tofu in the same way the recipe instructs you to season and sear the chicken, then decrease the roast time to 6-8 min, until tofu is tender and golden.
Plate tofu in the same way the recipe instructs you to plate the chicken.
