Vegan Shawarma Rice

Introduce your taste buds to a bold and flavorful journey with this vibrant Vegan Shawarma Rice! Bursting with Middle Eastern-inspired spices like cumin, smoked paprika, and turmeric, this plant-based recipe transforms tofu into crispy, golden bites of shawarma-seasoned perfection. Served alongside fluffy, vegetable broth-infused rice and sautéed strips of red bell pepper and onion, this dish combines rich textures and colors in every bite. Fresh lemon juice and parsley add a refreshing zing, while the aromatic marinade ensures maximum flavor infusion. Ready in just an hour, this wholesome, high-protein meal is perfect for weeknight dinners or meal prep. Whether you're vegan or simply looking to spice up your rice game, this easy recipe is a guaranteed crowd-pleaser!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams extra firm tofu
• 4 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1.5 cups rice
• 3 cups water
• 1 teaspoon vegetable broth
• 1 medium red bell pepper
• 1 medium onion
• 0.25 cup parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Drain and press the tofu to remove excess moisture, then cut it into bite-sized cubes.

Step 2

In a small bowl, combine 2 tablespoons of olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, garlic powder, onion powder, soy sauce, and lemon juice. Stir to create a marinade.

Step 3

Place the tofu cubes in a bowl and pour the marinade over them. Toss gently to ensure each piece is coated. Allow it to marinate for at least 15 minutes.

Step 4

Meanwhile, rinse the rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice.

Step 5

In a large saucepan, combine the rice, water, and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.

Step 6

While the rice is cooking, slice the red bell pepper and onion into thin strips.

Step 7

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the marinated tofu cubes and cook until they are golden brown and slightly crispy through, approximately 8-10 minutes.

Step 8

Add the sliced red bell pepper and onion to the skillet with the tofu. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender-crisp.

Step 9

Season the tofu and vegetables with salt and black pepper to taste.

Step 10

Once the rice is cooked, fluff it with a fork and transfer it to a large serving platter.

Step 11

Top the rice with the cooked tofu and vegetable mixture.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Serve hot and enjoy your vegan shawarma rice!

Nutrition Facts

Serving size	(1797.6g)

Amount per serving	% Daily Value*
Calories	1591.7

Total Fat 94.8g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 3062.7mg	0%
Total Carbohydrate 116.6g	0%
Dietary Fiber 20.8g	0%
Total Sugars 15.7g
Protein 78.8g	0%

Vitamin D 0IU	0%
Calcium 2983.9mg	0%
Iron 22.9mg	0%
Potassium 2088.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 19.3%

Carbs: 28.5%