When you ask your vegan sweetie what they want for lunches this week and they tell you “idk but I’m getting tired of tofu and veggies”.
✨Tasty Tofu Shawarma✨
A simple marinade over your favorite protein complimented by a pile of summer veggies. Vertical rotating rotisserie not required. And yeah yeah, still tofu and veggies.
3/4 cup plain yogurt foragerproject
2 tbsp Karams garlic sauce
2 tbsp olive oil
1 tsp paprika
2 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp parsley
Several cracks of black pepper
1/2 tsp cinnamon
Juice from one lemon
1 block firm tofu cut into 1” cubes (or substitute 2 lbs chicken thighs)
Add all marinade ingredients into a bowl and mix to combine. Add tofu or chicken to bowl and coat evenly. Leave in fridge for 8 hrs or overnight. If you’re using tofu, throw thick slices of zucchini into the bowl as well. For chicken, marinate in a separate container.
Add 1 tbsp oil to pan over medium/high heat. Sear each piece of tofu for 7-10 minutes on each side until it becomes brown and crispy. Do the same for the zucchini.
Serve with warm pita, Syrian pomegranate dip from pccmarkets if you can get your hands on it, kale pickled onions, cherry tomatoes, and yogurt sauce.