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Janelle Carss

Tofu Shawarma

These vegan tofu shawarma wraps are packed with warm, aromatic spices, crispy-edged shaved tofu, creamy vegan garlic sauce, tangy quick-pickled red onions, and fresh veggies. Wrapped in soft pita or naan, they're a flavour-packed, plant-based meal that's easy to make and seriously satisfying!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Tofu
Cuisine: Mexican-Inspired
Ingredients Method Video

Ingredients
  

Tofu Shawarma
  • 1 12 oz block extra firm tofu
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2-3 cloves garlic, finely minced
  • 2 tbsp shawarma spice blend
  • 1 tbsp low-sodium soy sauce or tamari, if gluten-free
  • salt and pepper, to taste
Shawarma Spice Blend
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika, regular or smoked
  • 1½ tsp garlic powder
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp black pepper
  • ¼ tsp ground cardamom
  • ¼ tsp ground cayenne (optional)
  • 1 tsp salt
Quick Pickled Red Onions (Optional Topping)
  • 1 red onion, thinly sliced
  • 1 cup hot water
  • 1 cup vinegar
  • 2 tsp sugar
  • 1 tsp salt
Creamy Garlic Sauce (Optional Topping)
  • ⅓ cup vegan mayonnaise
  • ⅓ cup vegan sour cream or plain yogurt
  • juice of ½ lemon
  • 1 tsp salt
  • 3-5 cloves of garlic, finely minced or grated with a microplane
  • ½ tsp dried dill
For Serving
  • Pita bread or thick naan (white tortillas work too!)
  • Fresh chopped tomatoes
  • Fresh chopped cucumber
  • Lettuce or arugula
  • Quick-pickled red onions
  • Creamy garlic sauce

Method
 

  1. Using the slicing side of a box grater, carefully shave the extra-firm tofu into thin, irregular slices. This is the secret to creating those lovely, uneven pieces that resemble shaved shawarma meat.
    Don't worry about making every piece perfect. The variety in thickness and shape is exactly what helps create those crispy bits and tender pieces.
  2. In a bowl, mix the marinade ingredients with your shawarma spice blend until well combined. Add the shaved tofu and gently toss to coat, taking care not to break up the delicate slices too much.
    Let the tofu marinate for about 20 minutes while you tackle the toppings. A little flavour soak makes a big difference!
  3. Thinly slice one red onion and pack it into a clean jar. In a separate container, combine 1 cup hot water, 1 cup white vinegar, 2 teaspoons sugar, and 1 teaspoon salt. Stir until the sugar and salt dissolve, then pour the mixture over the onions.
    Let them sit for about 20 minutes while the tofu marinates and you prepare the sauce. They'll soften slightly and develop that bright, tangy flavour that cuts through the rich garlic sauce and warmly spiced tofu.
  4. In a bowl, combine the vegan mayonnaise, vegan sour cream, lemon juice, salt, finely minced or microplaned garlic, and dried dill. Stir until smooth and creamy.
    Give it a taste and adjust the lemon, garlic, or salt to your liking. If you have a few extra minutes, let the sauce chill while the tofu roasts so the flavours have time to mingle.
  5. Preheat your oven to 400°F (200°C).
    Spread the marinated tofu in a single layer on a parchment-lined baking tray. Roast for about 25 minutes, turning the tofu halfway through, until the pieces are cooked through and the edges are golden and crispy.
    6. Keep an eye on the thinner pieces toward the end, as they may crisp up faster than the thicker slices. If you love extra-crispy bits, give them a few additional minutes as needed.
  6. Warm your pita bread or naan, then slather on a generous amount of creamy garlic sauce. Add the roasted tofu shawarma, chopped fresh veggies, arugula, and a hefty handful of pickled red onions.
    Fold it up, tuck in the sides, and prepare for a deliciously messy situation. Enjoy your delicious shawarma!

Video