Shawarma-Spiced Mushrooms & Tofu

🥘 Ingredients

• black pepper
• cooking oil
  1 tbsp
• hummus
  1/2 c
• lemon
  1 unit
• mayonnaise
  4 tbsp
• olive oil
  2 tsp
• onion
  2 unit
• paper towels
• pitas
  4 unit
• portobello mushrooms
  4 unit
• red cabbage and carrot mix
  8 oz
• salt
• shawarma spice blend
  1 tbsp
• sugar
  1 tsp
• tofu
  2 unit
• yogurt
  4 tbsp

🍳 Cookware

• zester
• medium bowl
• small bowl
• whisk

1. 

   1

   Wash and dry all produce. Using a zester , zest and quarter lemon . Halve, peel, and cut onion into 1/2-inch-thick wedges. Using the tip of a spoon, remove and discard the black gills from the undersides of portobello mushrooms ; cut into 1/2-inch-thick strips.

   lemon: 1 unit, onion: 2 unit, portobello mushrooms: 4 unit
2. 

   2

   In a medium bowl , toss together with red cabbage and carrot mix , half the sugar , a drizzle of olive oil , juice from half the lemon, a pinch of salt , and a pinch of black pepper until thoroughly combined (for 4 servings, use 1 tsp sugar and juice from whole lemon). Refrigerate until ready to use. Open and drain tofu ; press out excess water with paper towels . Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3/4-inch cubes. Heat a large drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Using a spatula, arrange tofu into an even layer. Cook, undisturbed, until browned on bottom, ⏱️ 4 minutes . Cook, stirring occasionally, until tofu is browned on all sides, ⏱️ 4 minutes more. Transfer to a plate; wipe out pan.

   red cabbage and carrot mix: 8 oz, sugar: 1 tsp, olive oil: 2 tsp, salt, black pepper, tofu: 2 unit, paper towels, cooking oil: 1 tbsp
3. 

   3

   Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, ⏱️ 5 minutes . Add another large drizzle of oil and mushrooms to pan. Season with half the shawarma spice blend (all for 4 servings), a pinch of salt , and black pepper . Reduce heat to medium low and cover. Cook, stirring occasionally, until veggies are browned and tender, ⏱️ 4 minutes (you may need to cook in batches for 4). Use pan used for tofu.

   shawarma spice blend: 1 tbsp, salt, black pepper
4. 

   4

   Meanwhile, in a small bowl , whisk together with a whisk yogurt , mayonnaise , and as much lemon zest as you like. Season with a pinch of salt and black pepper .

   yogurt: 4 tbsp, mayonnaise: 4 tbsp, salt, black pepper
5. 

   5

   Toast pitas until golden brown, then cut into quarters.

   pitas: 4 unit
6. 

   6

   Divide veggies, hummus , salad, and pitas between plates in separate sections. Serve with white sauce on the side. TIP: Enjoy with your favorite hot sauce if you like things spicy!

   hummus: 1/2 c
7. 7

   Divide tofu, roasted veggies, hummus, cabbage mix, and pita between plates in separate sections.