Sheet Pan Spiced Tofu Bowls

• Meanwhile, cut tomato into 1/4-inch pieces.
• Core, then cut pepper into 1/2-inch slices.
• Halve, peel, then cut onion into 1/4-inch slices.
• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
• In a medium bowl, add tofu, Shawarma Spice Blend and remaining garlic salt. Toss to coat.

• To one side of another unlined baking sheet, add onions, peppers, 1/2 tbsp (1 tbsp) oil and half the garlic puree. Season with salt and pepper, then toss to combine.
• To the other side of the baking sheet, add tofu. Drizzle 1/2 tbsp (1 tbsp) oil over tofu. 
• Roast in the bottom of the oven, until veggies are tender and tofu is golden, 8-12 min.

• Meanwhile, to a small bowl, add mayo, 1/2 tbsp (1 tbsp) lemon juice and remaining garlic puree.
• Season with salt and pepper, then stir to combine.

• In another medium bowl, whisk together 1/2 tbsp (1 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar.
• Add tomatoes. Season with salt and pepper, then stir to combine.

• Divide roasted potatoes and veggies between bowls.
• Top with tofu and tomatoes.
• Drizzle garlic sauce over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken.