Name: Mini Tofu Shawarma with Cucumber-Tomato Salad & Mint Yogurt
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 3 (340 g) pkgs extra firm tofu; 1 small pkg fresh mint; 3 cloves garlic; 2 ¼ cups plain Greek yogurt; ½ medium red onion; 18 small flour tortillas; 3 tomatoes; black pepper; cardamom, ground; cayenne pepper; cinnamon, ground; cloves, ground; cumin, ground; extra virgin olive oil; nutmeg, ground; paprika; red wine vinegar; salt; turmeric, ground

Mini Tofu Shawarma with Cucumber-Tomato Salad & Mint YogurtMini Tofu Shawarma with Cucumber-Tomato Salad & Mint Yogurt — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

1 ½ English cucumbers

3 (340 g) pkgs extra firm tofu

1 small pkg fresh mint

3 cloves garlic

2 ¼ cups plain Greek yogurt

½ medium red onion

18 small flour tortillas

3 tomatoes

black pepper

cardamom, ground

cayenne pepper

cinnamon, ground

cloves, ground

cumin, ground

extra virgin olive oil

nutmeg, ground

paprika

red wine vinegar

salt

turmeric, ground

Instructions

Preheat oven to 230°C (450°F).

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a large baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Meanwhile, wash and dry the fresh produce.

Place oil and spices in a large bowl; stir to combine the spice paste.

Medium dice tofu, add to the bowl with the spice paste, and gently toss to coat. Divide tofu between two baking sheets and spread out in a single layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until tofu is golden brown, about 25 minutes. Remove from oven.

Meanwhile, place vinegar, oil, salt, and pepper in the reserved bowl; whisk to combine the dressing.

Peel, halve, and thinly slice onion; add to the bowl with the dressing.

Small dice tomatoes. Peel, trim, and small dice cucumbers. Add both to the bowl and stir to combine the salad; set aside.

Pick mint leaves off the stems; discard stems and mince the leaves. Place in a medium bowl.

Peel and mince garlic. Add to the bowl with the mint, along with yogurt, salt, and pepper; stir to combine the yogurt sauce.

Warm tortillas in a skillet, oven, or microwave (optional).

To serve, fill tortillas with tofu, cucumber-tomato salad, and mint yogurt. Divide between plates and enjoy!

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