Shawarma Tofu Salad
This delicious Tofu Salad is full of shawarma seasoned tofu, crisp lettuce, and flavorful vegetables, topped with a creamy yogurt tahini dressing.
Servings: 2
Calories: 620kcal
Ingredients
Tofu salad
- extra firm tofu,* pressed and sliced into 1 inch cubes
- 1 tablespoon shawarma seasoning
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt
- chopped romaine
- 1/4 cup pickled red onions
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons fresh torn mint
- 4 ounces feta cheese, cubed
Instructions
For the salad
- Preheat the air fryer to 375° F. Alternatively, you can preheat the oven to 400° F. (25-30 min)
- Place the tofu, shawarma seasoning, paprika, and kosher salt in a large bowl and toss until fully coated. Place the tofu in the air fryer basket in a single layer and cook on the air fry setting for 15-20 minutes, or until crispy, tossing halfway.Oven instructions: place the tofu in a single layer on a parchment paper lined baking sheet. Bake for 25-30 minutes, tossing the tofu halfway, until crisp around the edges.
- While the tofu is cooking, add the chopped romaine to a large bowl and toss with the tahini yogurt dressing. Then add the pickled onions, cherry tomatoes, mint, feta cheese, and cooked tofu. Toss and add more dressing if needed.
Tahini Yogurt Dressing
- Whisk together the Greek yogurt, tahini, lemon juice, olive oil, and warm water.
- Dress the salad or use for dipping veggies, and store in the refrigerator for 3-4 days in an airtight container.
Notes
- To press the tofu, you can use a tofu press or wrap it in paper towels and carefully place a heavy pan on top for 10-15 minutes.
- For added nutrients, try adding sprouts or microgreens.
Nutrition
Calories: 620kcal | Carbohydrates: 14g | Protein: 28g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 597mg | Potassium: 420mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1172IU | Vitamin C: 14mg | Calcium: 685mg | Iron: 2mg
