SuperQuick Grilled Tofu Shawarma

Grill

SuperQuick

with Golden Rice and Grilled Veggies

8 min

Difficulty: 1/3

Nothing says summer like grilled tofu. This in-a-flash rice dish is inspired by Lebanese street food and is a perfect patio treat! Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Zucchini • Sweet bell pepper • Basmati rice • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Parsley • Cumin-turmeric blend (cumin, turmeric, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Measuring Spoons

Strainer

Large Bowl

Medium Pot

Measuring Cups

Medium Bowl

Paper Towel

Tags

SuperQuick

Ready-in-20

Summer-essentials

Ingredients

Tofu

1 unit(s)

Basmati Rice

0.75 cup

Shawarma Spice Blend

7 g

Cumin-Turmeric Spice Blend

4 g

Yogurt Sauce

3 tbsp

Parsley

7 g

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Mixed Olives

30 g

Garlic Salt

3 g

Butter

1 tbsp

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) garlic salt to a medium pot. Cover and bring to a boil over high.
Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F ). Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and Cumin-Turmeric Spice Blend, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Meanwhile, quarter zucchini lengthwise.
Core, then quarter pepper.
Roughly chop parsley.
Drain, then roughly chop olives.
To a medium bowl, add zucchini, peppers and 1/2 tbsp (1 tbsp) oil. Season with 1/2 tsp (1 tsp) garlic salt and pepper. Set aside.
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. To a large bowl, add tofu, Shawarma Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.

Add veggies to one side of the grill. Close lid and grill for 9-12 min, flipping once, until tender-crisp.
Meanwhile, add tofu to the other side of the grill. Grill tofu 4-5 min per side, flipping once, until grill-marked.
Transfer tofu to a plate, then cover to keep warm.
Transfer veggies back to the medium bowl.

Roughly chop grilled zucchini and peppers into 1-inch pieces. Return to the bowl, stir in olives and half the parsley.
Once rice is tender, stir in 1 tbsp (2 tbsp) butter and remaining parsley. Season with salt and pepper.

Slice tofu, if desired.
Divide rice between plates.
Top with tofu and veggies.
Drizzle yogurt sauce over top.

If you've opted to get tofu, pat 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 tofu the same way the recipe instructs you to season chicken.