Shawarma tofu
150 cals, 8p, 3c, 12f (per meal)
2 dash (0g)
2 dash (1g)
2 dash (1g)
2 dash (1g)
4 dash (1g)
4 dash (1g)
1 tsp (2g)
4 dash (1g)
2 tbsp (30mL)
2 tbsp (30mL)
14 oz (397g)
1
Preheat the oven to 425°F (220°C).
2
In a bowl, whisk together the oil, water, spices, and a pinch of salt. To modulate the spice level, add as much or as little of the crushed red pepper as you like.
3
Place tofu ribbons on a parchment-lined baking sheet and brush them with the spice mixture.
4
Roast for 10-12 minutes, or until the tofu is golden and starting to crisp. Serve.