Tofu Shawarma Bowl (Easy Sheet Pan Dinner)
Servings: 4 people
- 16 ounces (450 g) firm tofu
- 1 red bell pepper diced
- 1 small eggplant diced
- 1 large onion thinly sliced
- 1½ cups (250 g) cooked quinoa or ½ cup uncooked
- ½ lemon
- ¼ cup (1 handful) parsley finely chopped
- ½ cup (75 g) crumbled feta or non-dairy feta
- ½ cup (120 g) Greek yogurt for serving
Shawarma Seasoning
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic grated or pressed
- 3 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- 1 teaspoon salt plus black pepper to taste
- Make the seasoning: If using uncooked quinoa, cook it according to the package directions and set aside.Preheat the oven to 425°F (220°C).In a large bowl, whisk together 4 tablespoons extra virgin olive oil, 2 cloves garlic, 3 teaspoons smoked paprika, 2 teaspoons ground coriander, 1 teaspoon ground cumin, ½ teaspoon cinnamon, 1 teaspoon salt, and black pepper.
- Marinate the tofu: Pat 16 ounces firm tofu dry, then tear it into bite-size pieces with your hands.Add it to the bowl with the seasoning and toss until coated. Set aside while you prepare the vegetables.
- Roast: Add 1 red bell pepper, 1 small eggplant, and 1 large onion to a large sheet pan. Drizzle with a little olive oil and season with salt and black pepper. Toss well and spread into a single layer.Scatter the tofu over the vegetables and roast at 425°F (220°C) for 30 minutes, or until the vegetables are tender and the tofu is lightly browned around the edges.
- Add the quinoa: Remove the pan from the oven. Add 1½ cups cooked quinoa, the juice from ½ lemon, ¼ cup parsley, and ½ cup crumbled feta.Toss well so the quinoa picks up all the flavorful juices and browned bits from the pan.
- Serve: Divide into bowls and top with Greek yogurt. Serve warm.
Substitutions
- Tofu → Chickpeas.
- Bell pepper → Zucchini, mushrooms, cauliflower florets, or sweet potato.
- Eggplant → More bell peppers, zucchini, or broccoli.
- Onion → Red, white, yellow, or sweet onion; shallots work too.
- Quinoa → Pre-cooked quinoa, brown rice, farro, bulgur, couscous, or another cooked grain.
- Lemon → Red wine vinegar or apple cider vinegar.
- Parsley → Cilantro, dill, mint, or a mix of fresh herbs.
- Feta → Non-dairy feta, goat cheese, or ricotta salata.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or tahini sauce for a dairy-free option.
- Garlic → Garlic-infused olive oil, or simply leave it out.
- Shawarma spices → Use your favorite store-bought shawarma seasoning blend.
- Vegan → Use dairy-free feta and plant-based yogurt, or drizzle with tahini sauce.
- Dairy-free → Skip the feta and use dairy-free yogurt or tahini sauce.
- Gluten-free → Naturally gluten-free; check packaged ingredients if needed.
- Nut-free → Naturally nut-free. Check labels if cooking for someone with allergies.
- High-protein → Use extra-firm tofu and serve with low-fat Greek yogurt or Skyr.
- High-fiber → Add a can of chickpeas and keep all the vegetables and quinoa.
- Lower-sugar → Naturally low in added sugar.
- Egg-free → Naturally egg-free as written.
- Tear, don't cube: Hand-torn tofu grabs more seasoning and browns better.
- Use firm tofu: Firm or extra-firm tofu gives the best texture.
- Don't crowd the pan: Use your largest sheet pan so everything roasts instead of steams.
- Use pre-cooked quinoa: It's drier and soaks up the sheet pan flavors beautifully.
- Toss on the hot pan: The quinoa picks up all the shawarma spices and roasted juices.
- Add lemon last: It brightens the whole dish.
- Finish with something creamy: Greek yogurt, Skyr, tzatziki, or tahini sauce work well.
- Store leftovers: Refrigerate in an airtight container for up to 4 days. Add the yogurt just before serving.
