These vegan shawarma tacos are an absolute knockout! Drizzled with lemon tahini dressing, you might have a meal you could eat every night!

INGREDIENT FACTS & BENEFITS:

Tofu: Tofu is a complete protein containing all 9 essential amino acids. Tofu is a good source of healthy fats and a variety of micronutrients. There are different types of tofu categorized by firmness and water content. The firmer tofu contains less water meaning more calories and nutrients. Silken & soft tofu contain more water meaning fewer calories and nutrients. Tofu is made from soybeans and contains isoflavones, a phytoestrogen similar to estrogen that may provide certain health benefits for women during menopause and the potential for a reduced risk of heart disease. Eating foods that are higher in protein can help lower your appetite.

Garbanzo Beans: Garbanzo beans also known as chickpeas are part of the legume family. Garbanzo beans are a great source of protein, fiber and a variety of micronutrients.

Shawarma Tacos

200g Sweet Potato

200g Cauliflower

1 can Chickpeas (optional)

1-2 tbsp New York Shuk Shawarma Premium Middle Eastern Spice Blend

1/2 tbsp Olive Oil

TOPPINGS:

120g Organic High Protein Tofu (pan fried until golden brown)

25g Baby Spinach

1/2 Joseph’s Flax, Oat Bran & Whole Wheat Lavash Bread (toasted)

DIRECTIONS:

Prep and chop your veggies. Drain and rinse your chickpeas. Combine ingredients in a large mixing bowl, stir until fully coated. Bake at 400 degrees fahrenheit for 35-40 minutes, flipping halfway.

Per serving: 2 servings

Calories: 261 Carbs: 51g Fat: 3g Protein: 11g (not including toppings)

Lemon Tahini Dressing

75g (1/3 cup) Tahini

2 tbsp Lemon Juice

Pinch Sea Salt

Water (as needed)

DIRECTIONS:

Add tahini, lemon juice and sea salt to a small mixing bowl. Whisk to combine. Slowly add water until creamy and smooth.

Per serving: 8 servings

Calories: 61 Carbs: 0g Fat: 5g Protein: 2g