Roasted Shawarma-Spiced Tofu and Bulgur
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Roasted Shawarma-Spiced Tofu and Bulgur

Roasted Shawarma-Spiced Tofu and Bulgur

with Tomato-Herb Salad and Lemon-Garlic Toum

Fresh, aromatic flavours meet tender spiced tofu in this delicious dish, inspired by one of our favourite takeout meals. A hearty bed of savoury bulgur and roasted peppers turns it into a wholesome weeknight feast!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

1 unit(s)

Sweet Bell Pepper

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit(s)

Chicken Broth Concentrate

113 g

Baby Tomatoes

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 unit(s)


2 tbsp


(Contains Egg, Mustard)

1 unit(s)

Garlic, cloves

7 g


Not included in your delivery

¼ tsp


¾ tsp


3 tbsp


¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories720 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate54 g
Sugar7 g
Dietary Fiber5 g
Protein22 g
Cholesterol25 mg
Sodium1260 mg
Trans Fat0.3 g
Potassium650 mg
Calcium250 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Pot
Measuring Cups
Small Bowl
Medium Bowl


Roast pepper

Before starting, preheat the oven to 425°F. Wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Core, then cut pepper into 1/2-inch pieces. Add peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min.

Cook tofu

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.) Season with salt, pepper and remaining Shawarma Spice Blend.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then tofu. (NOTE: Cook in batches for 4 ppl, using 1 tbsp per batch.) Pan fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm.

Cook bulgur

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

Prep and make toum

Meanwhile, halve tomatoes. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). 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. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine.

Finish bulgur and make salad

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.

Finish and serve

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 desired.