The Northern Express Herald
A quick and easy tofu and mushroom shawarma recipe with delicious sides.
Take some flatbread and add a delicious filling. This vegetarian version is a great option but feel free to switch it up with your favourite protein. For ease, buy the tzatziki, or simply mix some yoghurt with grated cucumber and a squeeze of lemon.
TOFU AND MUSHROOM SHAWARMA
Serves 4
Marinade
1 clove garlic
1 tsp paprika
1 tsp ground cumin
2 Tbsp sweet chilli sauce
2 Tbsp soy sauce
1 tsp brown sugar
1 Tbsp olive oil
200g firm tofu, cubed
200g portabella mushrooms, sliced
To serve
4 flatbread, warmed
1 cup tzatziki
1 sliced avocado
3-4 cups coleslaw
Lime or lemon wedges
Chopped red chilli, optional
- Preheat the oven to 180C.
- Combine the garlic, paprika, cumin, sweet chilli, soy sauce and brown sugar in a medium bowl. Add the tofu and let it marinate for 15 minutes. Transfer the mixture to a lined baking tray and place it in the oven for 15 minutes or until lightly browned.
- Toss the mushrooms with the tofu and bake for a further 10 minutes. Remove and season with salt and pepper.
- Warm the flatbreads in the oven.
- Serve the flatbread and mushrooms on a large board with your sides so everyone can create their own.