Tofu Shawarma Salad

• total time: 15 minutes

Ingredients

Tofu -

• extra firm tofu (439 grams) tapped and dried with a paper towel.

• 1 teaspoon of salt

• 1 teaspoon of shawarma spice

• 1 teaspoon of paprika

• 1 teaspoon of garlic powder

• 4 tablespoons of olive oil

Salad -

• 1 package of green baby leaf (4oz)

• 1 English cucumber, cut to thin slices using a mandolin

• 1 small red onion, cut to thin slices using a mandolin

• 1 avocado, cut to cubes

• Handful of chopped fresh mint leaves

Sumac-vinegar dressing -

• 4 tablespoons of olive oil

• Juice from 1 lemon

• 3 minced garlic cloves

• 1 teaspoon of sumac

• 1/2 tablespoons of white vinegar

• 1/2 tablespoons of Dijon mustard

• 1 teaspoon of honey

Put all the ingredients in a small bowl and mix them well.

Directions

1. On a baking pan with parchment paper, crumble the tofu cheese.

2. Season the tofu with the seasoning and the olive oil, and mix it gently. Spread it evenly on the baking pan.

3. Bake it in convection broil on 450F for 15 minutes until it’s golden and crisp.

4. Put all the vegetables in a nice salad bowl and add the tofu on top.

Pour the dressing and mix it gently.