Mains
5 servings
Baked Tofu Shawarma Bowl
VEGETARIAN VEGAN Serves 5
Base yield: 5 servings | Current target: 5 servings
AllergensSoya, Sulphites
Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly, Vegetable-rich and fibre-friendly, Contains nourishing fats
Kcal127 kcal per 100g/100ml | 473 kcal per serving
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients
| Ingredient | Base Qty | Scaled Qty | Kitchen Qty / Notes |
|---|---|---|---|
| Tofu, raw, firm – N | 680 g | 680 g | 680 g |
| 2.72 cup Peppers, capsicum, red, raw – GB15 | 160 g | 160 g | 160 g |
| 1 medium pepper Cauliflower, raw – GB15 | 228 g | 228 g | 228 g |
| 2 cup Kosher Salt – N | 5 g | 5 g | 5 g |
| 1 level teaspoon Cumin seeds, whole or ground – GB15 | 4 g | 4 g | 4 g |
| 2 teaspoon Coriander seeds, whole or ground – GB15 | 4 g | 4 g | 4 g |
| 2 teaspoon Turmeric, ground – GB15 | 2.2 g | 2.2 g | 2.2 g |
| 1 teaspoon Asafoetida | 3 g | 3 g | 3 g |
| pinch Oil, olive – GB15 | 25.2 g | 25.2 g | 25.2 g |
| 2 tablespoon Rice, brown, wholegrain, boiled in unsalted water – GB15 | 640 g | 640 g | 640 g |
Method
- Prepare and measure all the ingredients before you begin.
- Preheat the oven to 205C.
- Whisk together the salt, cumin, coriander, turmeric, hing, and olive oil to make the marinade.
- Pat the tofu dry and arrange it on a parchment-lined baking tray with the sliced pepper and cauliflower.
- Brush the tofu with the marinade and drizzle the vegetables lightly with oil.
- Roast for 20 to 30 minutes, turning the tofu halfway and stirring the vegetables as needed.
- Cook the rice separately according to the pack instructions.
- Assemble the bowls with rice as the base, then top with the roasted tofu and vegetables.
Chef Notes
Whole items may need practical kitchen rounding after scaling.
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