Tofu Shawarma Bowls | Plant-Based Recipes

Ingredients

• 1 tbsp apple cider vinegar
• 2 tbsp tahini
• 1 Roma tomato, diced
• 1 Persian cucumber, diced
• 1 tsp ras el hanout
• 1 tsp smoked paprika
• 2 garlic cloves, peeled and grated
• 10 oz organic extra firm tofu, patted dry and peeled into ribbons
• 1/2 cup white quinoa
• 0.5 oz parsley, leaves and tender stems chopped
• 1/2 tsp crushed Aleppo pepper
• 1/4 cup vegan tzatziki
• 2 tsp chili garlic sauce
• 2 tbsp olive oil (from your kitchen)
• Salt (from your kitchen)
• Pepper (from your kitchen)