Tofu Shawarma Pita with a Kale Caesar Salad
I'm not sure what I love more about this dish: the fact that I no longer crave the traditional Shawarma trip to Shawarma Palace or that it is super healthy, made with plant-based foods in their whole form and super HEALTHY. - Right, I already said that 🫠
This high-protein dish is what I crave after a super hard gym workout. The garlic also kills any bacteria or viruses that may have been picked up during the day.
The Avocado nourishes my soul, as I love a nice, beautiful Avocado, organic, soft that you can eat from the shell with a spoon 💥🥑
However, this method was not necessary this time, and it was added to the Kale Salad, giving me a beautiful Calcium and Protein punch and some healthy fats to make my Ovaries dance in happiness.💃🏿
Tofu Shawarma Pita with a Kale Caesar Salad
Ingredients for Tofu Shawarma Pita
350 g of Organic Tofu Firm
1 Large Red Onion
2 tbsp of Shawarma Seasoning
Two Greek Pitas
2 Cups of Uncooked Cremini Mushrooms
2 tbsp of Avocado Oil
2 tbsp of Vegan Mozzarella Cheese
Ingredients for Kale Caesar Salad
1 Bunch of Kale
10 Baby Tomatoes
1 Organic Soft Avocado
1/4 Cup of Greek Pitted Olives
2 Mini Cucumbers
1 tbsp of Olive Oil
1 Lemon
3 Cloves of Garlic
3 tbsp of Vegan Parmesan Cheese
Himalayan Salt and Black Peppercorn to Taste
Preheat the Oven to 375F
Take the Tofu out of the Package and Rinse once under cold water.
Cut the tofu into cubes and spread it on a baking pan on the Parchment paper.
Toss the Tofu with your hands in 1 tbsp of Avocado Oil and Shawarma Seasoning.
Put the Tofu in the oven and bake for 25 Minutes until Golden on the edges.
In the meantime, Dice the Red Onion into strips and chop your Whole Cremini Mushrooms.
Heat your Rock Starfrit Pan with 1 tbsp of Avocado Oil, and throw in the Mushrooms and Red Onion when Hot at 3/5 Medium Heat.
While your mushrooms and onions are cooking, remove the Kale from the Stems and place them in a bowl under cold water with Apple Cider Vinegar to Wash.
Cut baby Tomatoes into quarters and dice your mini cucumbers. Do the same for the Olives and the Avocado.
Once rinsed, add the Kale to your Salad bowl with Tomatoes, cucumbers, Avocado, and Olives.
Dice the garlic into small pieces to be almost mushy, and throw it into the Salad.
Squeeze the juice of the whole lemon into the salad and add two tablespoons of olive oil and parmesan cheese.
Toss.
Check on the mushrooms and Onions, lower the pan heat to a minimum, and wait for the Tofu to cook fully.
When the tofu is just about done in the oven, spread parmesan cheese on top of the Greek Pita and add it to the oven with the Tofu.
Bake for 5 minutes.
Take Pita out of the oven, along with the Tofu.
Layer the Pita with Mushrooms, Onions, and Tofu.
Serve with Tossed Kale Caesar Salad.
Enjoy. 😁
