• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Core, then cut pepper into 1/2-inch pieces.
• To an unlined baking sheet, add peppers and 1 tbsp (2 tbsp) oil. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat.
• Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender. (NOTE: You will add tofu to the baking sheet halfway through roasting.)

• Meanwhile, 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. Season with salt, pepper and remaining Shawarma Spice Blend.
• Heat a large non-stick pan over medium. 
• When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Cook in batches for 4 servings, using 1 tbsp oil per batch.) Sear until golden, 1-2 min per side. 
• When peppers are halfway done roasting, transfer tofu to the other side of sheet. 
• Roast in the middle of the oven for 6-8 min, until tofu is golden and peppers are tender.

• Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water, 1/2 tsp (1 tsp) salt and broth concentrate. Cover and bring to a boil over high. 
• Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
• Let stand 15-16 min, until bulgur is tender and liquid is absorbed. 

• Meanwhile, halve tomatoes.
• Roughly chop parsley.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Peel, then mince or grate garlic.
• Add mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl Season with salt and pepper, then whisk to combine.

• Add 1 tbsp (2 tbsp) butter to the pot with bulgur, then stir until melted. 
• Stir in roasted peppers, lemon zest and half the parsley. Set aside.
• Whisk together remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl. 
• Add tomatoes and remaining parsley. Season with salt and pepper, then stir to combine.

• Thinly slice tofu. 
• Divide bulgur between plates. Top with tofu and tomato-herb salad.
• Drizzle lemon-garlic toum over top.
• Squeeze a lemon wedge over top, if you like. 

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 and roast tofu the same way the recipe instructs you to season and roast chicken, decreasing roasting time to 6-8 min, until golden.