Tofu Shawarma Bold Spices (Printable Version)
Crispy spiced tofu strips wrapped in warm pita with fresh veggies and creamy tahini drizzle.
# Ingredient List:
→ Tofu and Marinade
01 - 14 oz extra-firm tofu, pressed and sliced into strips
02 - 3 tbsp olive oil
03 - 3 tbsp plain plant-based yogurt
04 - 2 tbsp fresh lemon juice
05 - 3 garlic cloves, minced
06 - 2 tsp ground cumin
07 - 2 tsp smoked paprika
08 - 1 tsp ground coriander
09 - 1 tsp turmeric
10 - 1/2 tsp ground cinnamon
11 - 1/2 tsp cayenne pepper (optional, for heat)
12 - 1 tsp kosher salt
13 - 1/2 tsp freshly ground black pepper
→ For Serving
14 - 4 pita breads or flatbreads (verify vegan labeling)
15 - 1 small red onion, thinly sliced
16 - 1 medium cucumber, sliced
17 - 2 medium tomatoes, sliced
18 - 1 cup shredded lettuce
19 - Fresh parsley, chopped
→ Tahini Sauce
20 - 1/2 cup tahini
21 - 2 tbsp fresh lemon juice
22 - 1 garlic clove, minced
23 - 4–6 tbsp water
24 - Salt, to taste
# How to Make:
01 - In a medium bowl, whisk together olive oil, plant-based yogurt, lemon juice, garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, and black pepper until a smooth paste forms.
02 - Add the pressed tofu strips to the marinade, tossing gently to coat evenly on all sides. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for more pronounced flavor development.
03 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper, or heat a grill pan over medium-high heat until smoking lightly.
04 - Arrange the marinated tofu strips on the prepared baking sheet or grill pan. Bake or grill for 20–25 minutes, flipping halfway through, until the edges are golden brown and slightly crisp.
05 - While the tofu cooks, whisk together tahini, lemon juice, minced garlic, and water in a small bowl until completely smooth. Add water gradually to reach your preferred drizzling consistency, then season with salt to taste.
06 - Warm pita breads or flatbreads in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in the oven during the last 2 minutes of tofu cooking.
07 - Layer the cooked tofu shawarma strips onto each warm pita with sliced red onion, cucumber, tomatoes, and shredded lettuce. Drizzle generously with tahini sauce, garnish with chopped parsley, and serve immediately.
# Expert Tips:
01 -
- The spice blend is so good you will want to double it and put it on literally everything in your fridge.
- It converts even the most skeptical tofu haters, especially when they see those golden, crispy edges.
02 -
- Under pressed tofu is the number one reason this recipe disappoints so squeeze it firm between towels for at least 15 minutes before marinating.
- The marinade thickens and intensifies the longer it sits so an overnight soak in the fridge is never a waste of time.
03 -
- Freeze your tofu before pressing and marinating because the ice crystals create a spongier texture that absorbs flavor like nothing else.
- Double the tahini sauce recipe and keep the extra in the fridge for grain bowls, roasted vegetables, or just dipping bread into all week.