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TMRW Shawarma Shreds + Hummus

What you need:

For the Shreds:

  • 1 pack Lightly Seasoned Protein Shreds
  • 1 tbsp Shawarma Seasoning
  • 2 tbsp neutral oil

Instructions:

  1. Heat a nonstick pan over medium high heat and add 2 tbsp of neutral oil.
  2. Once the oil is hot, add the pack of TMRW Lightly Seasoned Protein Shreds, and break apart with a spatula or wooden spoon.
  3. Sprinkle 1 tbsp of Shawarma Seasoning and mix to coat.
  4. Cook until all sides are caramelized, approximately 6-8 minutes. Reduce the heat if they begin to brown too quickly.

For the Hummus:

  • 1 (14-ounce) can chickpeas, drained
  • 3-4 tbsp reserved chickpea liquid
  • Juice of 1 large lemon, approximately ¼ cup.
  • ¼ cup (60 ml) well-stirred tahini
  • 2 small garlic clove, minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • ½ tsp ground cumin
  • Salt to taste
  • Zaatar Spice (can substitute with sumac or paprika)

Instructions:

  1. In a food processor, blend the tahini, lemon juice, and seasoning
  2. Scrape down the sides and add the remaining ingredients.
  3. Blend until smooth.
  4. Adjust seasoning as needed and add water or chickpea liquid if it’s too thick.
  5. Transfer to a shallow bowl. And drizzle the top with some olive oil, and a sprinkle of zaatar spice.  

For the Pita:

  • 2 Greek Pita (or naan)
  • Olive Oil
  • Zaatar (can substitute with sumac or paprika)

Instructions:

  1. Preheat oven to 375F.
  2. Brush the pita with olive oil, and place on the rack and heat until desired doneness.
  3. Remove from heat and cut into 6 triangles.

For the Shawarma Seasoning:

  • 5 tsp ground cumin
  • 5 tsp ground coriander
  • ½ tsp garlic powder
  • ¾ tsp onion powder
  • 5 tsp ground paprika
  • 5 tsp dried ground ginger
  • 5 tsp ground black pepper
  • 5 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp ground cardamom
  • ¼ tsp dried ground turmeric
  • ½ tsp salt

Instructions:

  1. Whisk all ingredients together in a bowl, and store in an airtight container for

For assembly

  • 1 avocado, diced
  • 2 tbsp parsley, chopped
  • 2 stalks green onion, chopped
  • ¼ cup shredded vegan cheese of choice
  • ¼ cup red salsa (store bought or homemade)

Instructions:

  1. Once the tofu scramble and potatoes are cooked, begin assembly.
  2. Add the potatoes, veg and scrambled egg to an appropriately sized bowl, and mix to combine.
  3. Plate onto two plates, and top with cooked shreds, shredded cheese, and a drizzle of the salsa.

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