Vegan Shawarma Rice
Elevate your mealtime with this flavor-packed Vegan Shawarma Rice recipe, a delightful plant-based twist on a Middle Eastern classic. Featuring marinated extra firm tofu infused with warm, aromatic spices like cumin, smoked paprika, turmeric, and cinnamon, this dish is paired with fluffy rice simmered in vegetable broth for added depth. The skillet-seared tofu is complemented by tender-crisp red bell peppers and onions, creating a well-rounded, satisfying meal. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this easy-to-make recipe is perfect for busy weeknights or casual gatherings. Dairy-free, protein-rich, and bursting with shawarma-inspired flavor, this vibrant vegan dish is sure to become a new favorite at your table.
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Recipe Information
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
Instructions
Drain and press the tofu to remove excess moisture, then cut it into bite-sized cubes.
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.
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.
Meanwhile, rinse the rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice.
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.
While the rice is cooking, slice the red bell pepper and onion into thin strips.
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.
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.
Season the tofu and vegetables with salt and black pepper to taste.
Once the rice is cooked, fluff it with a fork and transfer it to a large serving platter.
Top the rice with the cooked tofu and vegetable mixture.
Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your vegan shawarma rice!
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 15.7 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2984 mg | 230% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2088 mg | 44% | |
*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.
