Sheet pan tofu shawarma with cauliflower
Warm-spiced tofu and cauliflower roasted until charred at the edges, drizzled with a garlicky tahini sauce and served with a crunchy cucumber and tomato salad.
- 55 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $3.28 a serving
- 490 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 packages extra-firm tofu, drained
- 1 head cauliflower, cut into florets
- 1 red onion, cut into wedges
- 1 tsp ground coriander
- ¼ cup tahini
- 1 lemon, juiced
- 1 clove garlic, grated
- 1 cucumber, diced
- 2 Roma tomatoes, diced
- ¼ cup fresh parsley, chopped (optional)
From your pantry
- 3 tbsp olive oil, divided
- 2 tsp ground cumin
- 2 tsp paprika
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 tsp garlic powder
- 1½ tsp salt, divided
- ¼ cup water
Each serving has about 490 calories, 31 g protein, 27 g carbs and 32 g fat, and costs about $3.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No extra-firm tofu? Firm tofu works.
- No red onions? White onions or yellow onions work.
- No lemons? Limes work.
- No cucumbers? English cucumbers or mini cucumbers work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F with racks in the upper and lower thirds. While it heats, wrap the tofu in a clean towel and press it under something heavy for 15 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 15 min
Mix the cumin, paprika, coriander, turmeric, cinnamon, garlic powder and 1 teaspoon salt in a small bowl.
the cauliflower and onion on a with 1½ tablespoons oil and half the spice mix. Spread them out.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
the tofu dry, cut it into 1-inch , and on a second baking sheet with the rest of the oil and the rest of the spices.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
both pans 25 to 30 minutes, turning everything halfway, until the tofu is and the cauliflower is tender and at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 27 min 30 sec
Food safety: Tofu is safe to eat straight from the package; cooking is only for texture and flavor.
While it roasts, the tahini, half the lemon juice, the grated garlic, ¼ teaspoon salt and the water in a bowl until smooth and pourable.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Tahini seizes up and looks lumpy when the lemon goes in. Keep whisking and it turns silky.the cucumber and tomatoes with the rest of the lemon juice and ¼ teaspoon salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pile the tofu and cauliflower on plates, with the tahini sauce, and serve the salad and parsley alongside.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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