Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and cut onion into 1-inch-thick wedges. Peel and mince or grate 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.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), one packet of stock concentrate (two packets for 4), ¼ tsp turmeric (½ tsp for 4), and a pinch of salt. (Be sure to measure the turmeric—we sent more!)

Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 5.

While rice cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes.

Add another drizzle of oil, mushrooms, onion, half the Shawarma Spice Blend (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until veggies are softened and tofu is evenly browned, 2-3 minutes more.

Add garlic and cook, stirring, until fragrant, 1 minute.

Stir in ½ cup water (¾ cup for 4) and remaining stock concentrates. Cook, stirring occasionally, until sauce has thickened, 1-2 minutes.

While tofu mixture cooks, in a small bowl, combine mayonnaise and garlic powder. 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 apricots, half the cilantro, and juice from two lemon wedges (four wedges for 4 servings).

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 as you like.

Garnish with remaining cilantro and serve with any remaining lemon wedges on the side.