Tofu shawarma on lightly toasted sourdough with mayo, alfalfa sprouts, shredded carrots and a roasted sweet potato spread. A tasty combination. It’s not an actual shawarma, I simply shaved the slices super thin by hand, sprayed with soy sauce and drizzle of sesame oil, laid it out roughly and kinda curly on a sprayed baking sheet. Sprinkled the top with a little chicken powder mixed with paprika, garlic powder, red pepper. Spray the top with oil then 425°f for maybe 10-15 mins. Not too long, you don’t want them crispy, you want them floppy.

Spray another 9×12 sheet pan and place scrubbed, quartered sweet potatoes skin side up. Spray the tops. 10 mins at 425°f then flip to brown another side for 5-10 mins. Let cool and they fall right out of their skins. Mash and use as a spread on one side of the bread, or mix with the mayo for both sides.

I keep shredded carrots on hand to stack high in sandwiches. No lettuce or coleslaw on hand, alfalfa sprouts are an awesome addition.