Sheet Pan Spiced Tofu Bowls
with Zesty Roasted Potatoes- Soy
- Sulphites
- Egg
- Mustard
- Wheat
- May contain traces of allergens
- Soy
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Crustaceans
- Fish
- Gluten
- Sulphites
- Egg
- Triticale
Leave the pita behind and fill this wondrous bowl with all your favourite shawarma toppings: savoury tofu, creamy garlic dressing, lemony roasted potatoes, fresh tomatoes and bright green parsley! Ingredients: Yellow potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Yellow onion • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide)
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
7 g
Shawarma Spice Blend
(Contains: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Sulphites)
1 tbsp
Garlic Puree
(Contains: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg, May contain traces of allergens)
350 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Lemon
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
1 unit(s)
Yellow Onion
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Zest, then juice lemon.
- Remove any brown spots from potatoes and cut into 1/2-inch cubes.
- To an unlined baking sheet, add potatoes, lemon zest, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- 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 and roast tofu the same way the recipe instructs you to season and roast chicken breast tenders.
