Crispy Tofu & Chickpea Shawarma Plate
Method
Season the tofu and chickpeas: Preheat the oven to 220°C. Place the tofu and chickpeas on a baking tray. Add the olive oil, cumin, smoked paprika, coriander, turmeric, cinnamon, garlic, salt and black pepper. Toss thoroughly until coated.
Roast until crispy: Spread everything into a single layer and roast for 18–20 minutes, turning halfway through, until the tofu has crisp golden edges and the chickpeas are crunchy.
Prepare the plate: Divide the quinoa, spinach, cucumber, tomatoes and red cabbage between two wide plates. Add generous spoonfuls of hummus.
Make the sauce: Stir the Greek yogurt with half the lemon juice and a tablespoon of water until smooth.
Finish: Add the crispy tofu and chickpeas to the plates. Drizzle with the yogurt sauce and remaining lemon juice. Scatter with fresh parsley and mint and serve immediately.
Vegan option: Replace the Greek yogurt with 40 g unsweetened soy yogurt or simply make a lemon-tahini sauce using 1 tbsp tahini + lemon juice + water. Everything else is naturally vegan. This colourful shawarma-inspired plate combines intensely spiced crispy tofu and chickpeas with creamy hummus, quinoa and fresh vegetables. The combination of contrasting textures makes it feel indulgent, while legumes and tofu provide an impressive plant-based protein boost.
Nutrition Facts
Per serving
