---
title: Shawarma-Spiced Tofu & Mushroom Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shawarma-spiced-tofu-mushroom-bowls-64dbd5f73466802bb5e731fa
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Soy
tags:
  - New
  - Vegan
  - Bowl
rating: 4.0
rating_count: 828
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the shawarma spice blend and creative flavor combinations
  - theme: Ease of prep
    text: Generally easy to make, but pressing tofu and prep work takes longer than listed
image: "https://images.recipes.furrysalamander.com/shawarma-spiced-tofu-mushroom-bowls.avif"
---
Wash and dry all produce. Trim and thinly slice @button mushrooms{8%oz}. Halve, peel, and cut @red onion{1%unit} into 1-inch-thick wedges. Peel and mince @garlic{2%cloves}. Roughly chop @cilantro{1%bunch}. Quarter @lemon{2%unit}. Open and drain @tofu{14%oz}; 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.

In a #small pot{}, combine @jasmine rice{¾%cup}, 1¼ cups water, @veggie stock concentrate{1%packet}, @turmeric{¼%tsp}, 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.

While rice cooks, heat a drizzle of @cooking oil{1%tbsp} 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{1%packet}, 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}.

While tofu mixture cooks, in a #small bowl{}, combine @vegan mayonnaise{2%tbsp} and @garlic powder{½%tsp}. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff rice with a fork; stir in @dried apricots{½%cup}, half the cilantro, and juice from two lemon wedges. Taste and season with salt and pepper. Stir in more lemon juice if desired.

Divide rice between shallow bowls. Top with tofu and veggies. Drizzle with white sauce and as much @hot sauce{1%bottle} as you like. Garnish with remaining cilantro and serve with any remaining lemon wedges on the side.