Shawarma-Spiced Tofu & Mushroom Bowls
with Apricot Turmeric Rice, White Sauce & Hot Sauce
- Soy
We swoon for ’shroom shawarma! For this veggie-centric spin, we swap traditional spit-roasted meat for sautéed mushrooms, onion, and tofu (but keep all the aromatic, warming spices). It’s served over lemony apricot-studded yellow rice seasoned with turmeric and sprinkled with cilantro. One of our favorite parts about shawarma is the condiment selection, and we didn’t skimp there! Drizzle hot sauce and a creamy, garlicky vegan white sauce over the top, and prepare to be totally bowled over with bold flavors!
Ingredients
1 clove
Garlic
1 unit
Tofu
(Contains: Soy)
4 ounce
Button Mushrooms
1 unit
Red Onion
¼ ounce
Cilantro
1 unit
Lemon
¾ cup
Jasmine Rice
1 teaspoon
Turmeric
3 unit
Veggie Stock Concentrate
1 tablespoon
Shawarma Spice Blend
6 tablespoon
Vegan Mayonnaise
2 teaspoon
Garlic Powder
1 ounce
Dried Apricots
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and cut onion into 1-inch-thick wedges. Peel and mince or grate garlic. Roughly chop cilantro. Quarter lemon. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Season with salt and pepper.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), one packet of stock concentrate (two packets for 4), ¼ tsp turmeric (½ tsp for 4), and a pinch of salt. (Be sure to measure the turmeric—we sent more!) • Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 5.
• While rice cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes. • Add another drizzle of oil, mushrooms, onion, half the Shawarma Spice Blend (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until veggies are softened and tofu is evenly browned, 2-3 minutes more. • Add garlic and cook, stirring, until fragrant, 1 minute. • Stir in ½ cup water (¾ cup for 4) and remaining stock concentrates. Cook, stirring occasionally, until sauce has thickened, 1-2 minutes.
• While tofu mixture cooks, in a small bowl, combine mayonnaise and garlic powder. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Fluff rice with a fork; stir in apricots, half the cilantro, and juice from two lemon wedges (four wedges for 4 servings). • Taste and season with salt and pepper. Stir in more lemon juice if desired.
• Divide rice between shallow bowls. Top with tofu and veggies. Drizzle with white sauce and as much hot sauce as you like. • Garnish with remaining cilantro and serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the shawarma spice blend and creative flavor combinations, though some found it bland without extra seasoning.
- Ease of prep: Generally easy to make, but pressing tofu and prep work takes longer than the listed time.
- Suggestions: Marinate tofu beforehand for better flavor; toast turmeric before adding to rice; chop onions smaller than directed.
- Leftovers: Tofu absorbs more flavor and tastes even better the next day; apricots soften nicely when reheated.
- White sauce: Many disliked the vegan mayo and garlic powder combo — try using less garlic powder or swap for tzatziki.
- Texture: Add something crunchy like chopped almonds or pistachios on top; cook tofu longer for crispier results.
Reviews from our home cooks
This was so delicious!!! The tofu, onions, and mushrooms were so good in the shawarma sauce. I could eat this every day. I sprinkled some feta cheese on the top and i about died. (I am not vegan or vegetarian)
This is an excellent recipe with a great flavor profile, but we had trouble getting the onions softened up. It took a lot more time than that you specified. Perhaps they should be started ahead, or in parallel with the tofu.
Before this recipe, we had never had tofu this way. It is so good, and I'm so glad I learned how to do this! Great flavors and pretty easy to make.
The dried apricots in the rice were really hard and tough to eat when I first made this meal - I think it would've been better to cook them with the rice so they weren't rock-hard. They tasted much better in my leftovers after I microwaved them - they softened nicely and still imparted good flavor to the rice and meal
Nice recipe. Like the apricot bits in the rice, not too sweet, but added a layer to the flavor.
Delicious. I added more mushrooms due to personal preference. This recipe is my favorite so far.
This is fantastic! I'm not usually a fan of tofu, but this is well worth every bite!
Great flavor! Loved the apricot bits in the rice and the drizzle sauce!
Would be nice if there were more mushrooms. Portions of everything else were fine; I added a green bell pepper and served garlic mashed potatoes with it. I also added more garlic!
I feel like this could have benefitted from more seasoning, the shawarma could have been spicier or more flavorful, maybe. I also feel like the tofu needed a different texture or something else needed to be added to make it crispy. The "sauce" was not a good idea either. Stock and water? That is just broth. That's not "sauce" that's soup. The addition of the apricots in the rice was tasty though.
