Wash and dry produce.

Zest and quarter lemon. Halve, peel, and cut onion into ½-inch-thick wedges. Using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms; cut into ½-inch-thick strips.

In a medium bowl, toss together cabbage and carrot mix, ½ tsp sugar, a drizzle of olive oil, juice from half the lemon, a pinch of salt, and pepper until thoroughly combined (for 4 servings, use 1 tsp sugar and juice from whole lemon). Refrigerate until ready to use.

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. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Using a spatula, arrange tofu into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Cook, stirring occasionally, until tofu is browned on all sides, 3-4 minutes more. Transfer to a plate; wipe out pan.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, 4-5 minutes. 

Add another large drizzle of oil and mushrooms to pan. Season with half the Shawarma Spice Blend (all for 4 servings), a pinch of salt, and pepper. Reduce heat to medium low and cover. Cook, stirring occasionally, until veggies are browned and tender, 3-4 minutes (you may need to cook in batches for 4).

Use pan used for tofu.

Meanwhile, in a small bowl, whisk together yogurt, mayonnaise, and as much lemon zest as you like. Season with a pinch of salt and pepper. 

Toast pitas until golden brown, then cut into quarters. 

Divide veggies, Sabra™ Classic Hummus, salad, and pitas between plates in separate sections. Serve with white sauce on the side. TIP: Enjoy with your favorite hot sauce if you like things spicy!

Divide tofu, roasted veggies, hummus, cabbage mix, and pita between plates in separate sections.