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.
Ingredients
1 piece
Tofu
(Contains Soy)
1 piece
Sweet Bell Pepper
½ cup
Bulgur Wheat
(Contains Wheat)
1 piece
Chicken Broth Concentrate
113 g
Baby Tomatoes
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 piece
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 piece
Garlic, cloves
7 g
Parsley
Not included in your delivery
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
¾ tsp
Salt*
¼ tsp
Sugar*
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- 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 desired.
If you've opted to get tofu, pat dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.) Season in the same way the recipe instructs you to season the chicken.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side. Transfer to a plate, then cover to keep warm. No need to bake after pan-frying. Plate tofu in the same way the recipe instructs you to plate the chicken.
