Last one for today ( and probably the next year or so…)

We talked about spices, and Lynn loves the shawarma spice. I remembered reading a new recipe this morning at Oz Telem's website. I have not yet tried it, but, everything that Oz Telem posts is incredibly detailed and you learn a lot of information from it. Since I couldn't find it in the English version of the website, I am translating it here and giving Oz Telem all the credits (he deserves them!)

BTW, there is an English version to his website

Vegan cauliflower shawarma recipe and tofu in half an hour
2-3 servings, vegan + gluten free (if served if a suitable addition), 30 minutes total time

Ingredients:
For shawarma:
1/2 medium-sized cauliflower (500-600 grams of cauliflower)
300 grams of hard tofu
3-5 tablespoons olive oil

For the spice mixture (or you can use a ready-made Shawarma spice mix):
A teaspoon of fine salt
A teaspoon of turmeric
1-2 teaspoons in Hart or Ras El Store
1/2 teaspoon ground black pepper

To serve:
Tahini (you can use raw tahini or homemade tahini that you made)
Tomato slices
pickles
Salads that you like (cabbage salad, onion in sumac and more)
Pita / Lapa (see gluten-free version tip before the recipe)

preparation method:
…………… ..

Preparations:

1. Cut the cauliflower into inflorescences, and cut them into thin slices.
2. The tofu is cut lengthwise and then cut into strips. If possible cut into thinner strips.
3. In a small bowl, mix the ingredients for the spice mixture (ras al hanut / bhart, turmeric, salt, black pepper).

Shawarma preparation:

1. In a wide pan, heat half of the oil.
2. Add the tofu strips. Fry on one side for 3-4 minutes over a high flame, until golden (frying the tofu takes time).
3. After the tofu is golden, stir a little and flip to the other side until it is golden as well.
4. about 3/4 teaspoon of the spice mixture, fry together for 10-20 seconds, until the spices bring out a pleasant aroma, then remove to a plate.
5. Clean the pan (you can simply wipe carefully with a dry paper towel).
6. Heat the pan again over a high flame. Add the rest of the oil and the cauliflower slices and fry on a high flame for 5-6 minutes while stirring, until the cauliflower begins to turn golden. Add about a flat teaspoon of the spice mixture and mix well.
7. Pour in 1/2 cup water and cook over a high flame while stirring until the cauliflower softens slightly and most of the liquid has evaporated.
8. Return the tofu, mix well, taste and if desired add more spices you like (salt, pepper, or from the spice mixture).

Serving:

1. Fill pitas with vegan shawarma, add: tehini, pickles, tomato and parsley slices and salads you like. Serve immediately.
2. The prepared shawarma is stored in the refrigerator for 4-5 days.