Shawarma Spice Tofu Skewers with Hummus and Wilted Spinach

Name: Shawarma Spice Tofu Skewers with Hummus and Wilted Spinach
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 16 oz. (454 g) extra-firm tofu; 3 Tbs. (45 ml) extra-virgin olive oil; 2 Tbs. (30 ml) freshly squeezed lemon juice, plus more for serving; 2 garlic cloves, minced; 1 tsp. (5 ml) maple syrup; 1 tsp. (5 ml) ground coriander; 1 tsp. (5 ml) smoked paprika; 1 tsp. (5 ml) ground cumin; 1/4 tsp. (1.25 ml) ground cardamom; 1/4 tsp. (1.25 ml) ground cinnamon; 1/2 tsp. (2.5 ml) ground ginger; 1/2 tsp. (2.5 ml) ground turmeric; 1/4 tsp. (1.25 ml) red pepper flakes; 3/4 tsp. (3.75 ml) kosher salt; Freshly ground pepper; 1 Tbs. (15 ml) neutral-flavored oil, such as canola; 3 cups (750 ml) baby spinach leaves; One 8-oz. (227 g) container hummus (see Note)

Prep Time: 90 minutes

Cook Time: 15 minutes

Servings: 2

Chloé Crane-Leroux and Trudy Crane, authors of The Artful Way to Plant-Based Cooking, have crowned this recipe the perfect summer evening meal. “There’s something about the combination of charred tofu, creamy hummus and wilted spinach that captures the essence of warm summer nights.” For a smokier note, you can opt to grill the tofu on a barbecue instead of pan-frying them.

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Ingredients:

16 oz. (454 g) extra-firm tofu
3 Tbs. (45 ml) extra-virgin olive oil
2 Tbs. (30 ml) freshly squeezed lemon juice, plus more for serving
2 garlic cloves, minced
1 tsp. (5 ml) maple syrup
1 tsp. (5 ml) ground coriander
1 tsp. (5 ml) smoked paprika
1 tsp. (5 ml) ground cumin
1/4 tsp. (1.25 ml) ground cardamom
1/4 tsp. (1.25 ml) ground cinnamon
1/2 tsp. (2.5 ml) ground ginger
1/2 tsp. (2.5 ml) ground turmeric
1/4 tsp. (1.25 ml) red pepper flakes
3/4 tsp. (3.75 ml) kosher salt
Freshly ground pepper
1 Tbs. (15 ml) neutral-flavored oil, such as canola
3 cups (750 ml) baby spinach leaves
One 8-oz. (227 g) container hummus (see Note)

Directions:

Wrap the tofu block in a kitchen towel, place it between two sheet pans and put a heavy weight on top, such as a cast-iron skillet or a large can of beans. Press for at least 15 minutes. Once the excess moisture has been removed, cut the tofu into 1-inch (2.5-cm) cubes.

In a medium bowl, whisk together the olive oil, lemon juice, garlic, maple syrup, coriander, paprika, cumin, cardamom, cinnamon, ginger, turmeric, red pepper flakes, salt and a few grinds of black pepper.

Add the tofu to the marinade, making sure it is completely submerged in the liquid. Place in the fridge, covered, for 1 to 2 hours, or overnight.

Remove the tofu from the fridge 30 minutes before cooking. Thread the tofu cubes onto 2 skewers (see Note). Reserve the remaining marinade.

Heat a large heavy-bottomed pan or cast-iron skillet over medium heat. Drizzle in the neutral-flavored oil. When it starts to shimmer, add the skewers and cook until golden brown, 2 to 3 minutes on each side.

Remove the skewers from the pan and wipe the pan with a paper towel. Add 3 Tbs. (45 ml) of the reserved marinade to the pan and heat for 30 seconds. Add the baby spinach and cook, stirring, until wilted, about 2 minutes.

Spoon the hummus onto a serving platter and top with the spinach. Place the tofu skewers on top and drizzle with more lemon juice. Serve immediately. Serves 2.

Note: The hummus can be the flavor of your choice. If using wooden skewers, soak in water for 30 minutes before cooking.

Adapted from The Artful Way to Plant-Based Cooking, by Chloé Crane-Leroux and Trudy Crane (Simon & Schuster, 2024)

Shawarma Spice Tofu Skewers with Hummus and Wilted Spinach

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