Tofu Shawarma Bowls with Spiced Chickpeas and Lemon-Herb Rice
Enjoy a flavorful and wholesome meal with this gluten-free, one-pot tofu shawarma bowl featuring crispy spiced chickpeas, aromatic lemon-herb rice, and savory pan-seared tofu. It's ready in just 30 minutes and perfect for a nourishing weeknight dinner.
- 14 oz extra-firm tofu, pressed and cubed
- 1.5 cups canned chickpeas, drained and rinsed
- 1 cup uncooked basmati rice
- 2 cups vegetable broth (gluten-free)
- 3 tbsp olive oil
- 2 tbsp shawarma spice blend
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 0.25 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add tofu cubes and cook for 5 minutes, turning occasionally, until golden brown.
⏱️ 5 minutesAdd chickpeas, shawarma spice blend, cumin, paprika, minced garlic, salt, and pepper to the pot. Stir to coat and sauté for 3 minutes until fragrant.
⏱️ 3 minutesAdd uncooked rice, vegetable broth, and lemon zest to the pot. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.
⏱️ 12 minutesTurn off heat and let the pot sit, covered, for 5 minutes. Remove lid, fluff rice with a fork, and stir in lemon juice and parsley.
⏱️ 5 minutesDrizzle with remaining olive oil and serve warm.
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Nutrition Information
Per serving. Values are approximate and may vary.
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