Shawarma de tofu grillé super rapide

Barbecue

Rapido-presto

avec riz doré et légumes grillés

8 min

Difficulté: 1/3

Rien n'évoque l'été comme le tofu grillé. Ce plat de riz en un clin d'œil s'inspire de la cuisine de rue libanaise et constitue un régal parfait pour le patio! Ingrédients: Tofu (soya non OGM, eau, sulfate de calcium, nigari) (soya) • Courgette • Poivron • Riz basmati • Sauce au yogourt (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) (lait) • Olives mélangées (olives vertes dénoyautées, olives kalamata dénoyautées, eau, sel, acide lactique, sorbate de potassium, vinaigre, chlorure de calcium) • Mélange d’épices shawarma (épices et herbes, sucres (sucre, extrait sec de sirop de maïs), poudre d'ail, sel, amidon de maïs, poudre d'oignon, dioxyde de silicium) • Persil • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Cuillères à mesurer

Passoire

Grand bol

Casserole moyenne

Verre doseur

Bol à mélanger, moyen

Essuie-tout

Tags

Rapido-presto

Ready-in-20

Summer-essentials

Ingrédients

Tofu

1 unit(s)

Riz basmati

0.75 cup

Épices shawarma

7 g

Mélange d'épices cumin-curcuma

4 g

Sauce au yogourt

3 tbsp

Persil

7 g

Courgette

1 unit(s)

Poivron

1 unit(s)

Olives mélangées

30 g

Sel d'ail

3 g

Beurre

1 tbsp

Huile

1 tbsp

Sel

0.125 tsp

Poivre

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.