Steps

1. 1

   Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tbsp olive oil, half the shawarma spice blend, 0.5 tsp salt, and 0.25 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender, stirring halfway through.

2. 2

   While cauliflower roasts, rinse quinoa under cold water. Combine quinoa and 2 cups water in a saucepan with a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

3. 3

   Prepare quick pickled vegetables: In a bowl, mix sliced cucumber, julienned carrot, red wine vinegar, 1 tsp salt, and 1 tsp sugar (optional, if kosher). Let sit at room temperature for 20-30 minutes while other components are prepared.

4. 4

   Make tofu marinade by mixing remaining 2 tbsp shawarma spice blend, minced garlic, lemon juice, 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper in a bowl. Add tofu cubes and gently toss to coat. Let marinate for at least 10 minutes.

5. 5

   Heat a large non-stick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes on each side until crispy and golden brown. Remove from heat.

6. 6

   Prepare tahini sauce by whisking tahini with lemon juice, a pinch of salt, and water (1-2 tbsp) until smooth and pourable consistency is reached.

7. 7

   Assemble bowls by layering quinoa, roasted cauliflower, crispy tofu, and pickled vegetables. Drizzle tahini sauce over the top and serve warm.

Tips from the chef

• Press tofu thoroughly to remove excess moisture for better crisping.

• Adjust cayenne in shawarma spice blend to control heat level.

• Quick-pickled vegetables add brightness and crunch, but can be omitted or replaced with fresh veggies.

• Use gluten-free tamari instead of salt in marinade if reducing sodium or adding depth without saltiness.