Shawarma-Spiced Tofu & Mushroom Bowls

🥘 Ingredients

• button mushrooms
  8 oz
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• dried apricots
  ½ cup
• garlic
  2 cloves
• garlic powder
  ½ tsp
• hot sauce
  1 bottle
• jasmine rice
  ¾ cup
• lemon
  2 unit
• red onion
  1 unit
• shawarma spice blend
  1 packet
• tofu
  14 oz
• turmeric
  ¼ tsp
• vegan mayonnaise
  2 tbsp
• veggie stock concentrate
  1 packet

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice button mushrooms . Halve, peel, and cut red onion into 1-inch-thick wedges. Peel and mince garlic . Roughly chop cilantro . Quarter lemon . Open and drain tofu ; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Season with salt and pepper.

   button mushrooms: 8 oz, red onion: 1 unit, garlic: 2 cloves, cilantro: 1 bunch, lemon: 2 unit, tofu: 14 oz
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water, veggie stock concentrate , turmeric , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to use.

   jasmine rice: ¾ cup, veggie stock concentrate: 1 packet, turmeric: ¼ tsp
3. 

   3

   While rice cooks, heat a drizzle of cooking oil in a large pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom ⏱️ 2 minutes . Add another drizzle of oil, mushrooms, onion, half the shawarma spice blend , salt, and pepper. Cook, stirring occasionally, until veggies are softened and tofu is evenly browned ⏱️ 3 minutes . Add garlic and cook, stirring, until fragrant ⏱️ 1 minute . Stir in ½ cup water and remaining stock concentrates. Cook, stirring occasionally, until sauce has thickened ⏱️ 1 minute .

   cooking oil: 1 tbsp, shawarma spice blend: 1 packet
4. 

   4

   While tofu mixture cooks, in a small bowl , combine vegan mayonnaise and garlic powder . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   vegan mayonnaise: 2 tbsp, garlic powder: ½ tsp
5. 

   5

   Fluff rice with a fork; stir in dried apricots , half the cilantro, and juice from two lemon wedges. Taste and season with salt and pepper. Stir in more lemon juice if desired.

   dried apricots: ½ cup
6. 

   6

   Divide rice between shallow bowls. Top with tofu and veggies. Drizzle with white sauce and as much hot sauce as you like. Garnish with remaining cilantro and serve with any remaining lemon wedges on the side.

   hot sauce: 1 bottle