Shawarma-Spiced Mushrooms & Tofu
with Cabbage & Carrot Salad, Hummus, White Sauce & Pitas
This mezze-inspired array of bites creates a flavorful vegetarian meal perfect for any day of the week. Hearty portobello mushrooms are sautéed with onion wedges and seasoned with our shawarma spice blend. Alongside is a fresh, tangy salad of red cabbage and carrot, velvety hummus, toasted pita breads, and a lemony white sauce for drizzling.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
4 tablespoon
Sabra Singles
(Contains Sesame)
2 tablespoon
Yogurt
(Contains Milk)
1 unit
Lemon
2 unit
Pitas
4 ounce
Red Cabbage and Carrot Mix
2 tablespoon
Mayonnaise
(Contains Eggs)
2 unit
Portobello Mushrooms
1 tablespoon
Shawarma Spice Blend
1 unit
Tofu
(Contains Soy)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Zest and quarter lemon. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms; cut into 1⁄2-inch-thick strips.
• In a medium bowl, toss together red cabbage and carrot mix, juice from 2 lemon wedges, 1⁄2 tsp sugar (4 wedges and 1 tsp sugar for 4 servings), a drizzle of olive oil, a pinch of salt, and pepper until thoroughly combined. Refrigerate until ready to use.
Open and drain tofu; press out excess water with paper towels. Cut into ¾-inch cubes. Open package of chicken* and drain off any excess liquid. Season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Using a spatula, arrange into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Cook, stirring occasionally, until tofu is browned all over, 3-4 minutes, or until chicken is cooked through, 4-6 minutes. Transfer to a plate; wipe out pan.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, 4-5 minutes. • Add another large drizzle of oil and mushrooms to pan. Season with half the Shawarma Spice Blend (all for 4 servings), a pinch of salt, and pepper. Reduce heat to medium low and cover. Cook, stirring occasionally, until veggies are browned and tender, 3-4 minutes (you may need to cook in batches for 4).
Use pan used for tofu or chicken.
• While veggies cook, in a small bowl, whisk together yogurt, mayonnaise, and as much lemon zest as you like. Season with a pinch of salt and pepper.
• Toast pitas until golden brown, then cut into quarters.
• Divide veggies, SabraTM Classic Hummus, salad, and pitas between plates in separate sections. Serve with white sauce on the side. TIP: Enjoy with your favorite hot sauce if you like things spicy!
Divide tofu or chicken, veggies, hummus, salad, and pitas between plates in separate sections.
