Oh, you’re going to love this Tofu Shawarma Recipe…I’m obsessed! This vegan shawarma is tasty and chewy with so much flavor and just the right texture. It can stand up to any chicken shawarma recipe out there…hands down. This is the perfect vegan recipe for foodies with health goals, like me. You don’t even have to be vegan to appreciate this high protein plant-based meal.
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What is Shawarma?
Shawarma is the name for a sandwich that’s generally made from large skewers of meat that are often cooked over an open flame and shaved off into fresh pita. The lamb, chicken, beef…or even tofu is marinated in regional spices. Warm spices like cumin, ground coriander, turmeric, black pepper, paprika and allspice are added before cooking. Veggies and sauces are added to the protein for a delicious wrap.
Shawarma originated in the Middle East during the Ottoman Empire, as an easy and inexpensive, yet satisfying meal for the working class. Shawarma was the OG fast food. Today, shawarma is enjoyed all over the world, still as street food, from food trucks as well as in sit down restaurants.
As far as shawarma recipes go, this one forever has my heart. I love this plant-based tofu recipe, that’s super delish and totally satisfying. Plus there are so many ways to enjoy it…as a bowl, in a wrap, on top of salad, make it the star of your snack board…the list is endless when you have a tofu recipe this good.
Why you’ll love Tofu Shawarma
- Texture: a bit crisp, and subtly chewy….kinda like chicken shawarma…but a vegan version.
- Tasty: the flavors are spot on…warm and earthy, a bit sweet and a hint of spicy and a deep citrusy flavor.
- Plant-based protein: Tofu is high in plant-based protein, and contains all 9 essential amino acids.
- Perfect paired with all your favorite mediterranean side dishes like hummus, tahini sauce, falafel, chopped Israeli salad, tabbouleh, cabbage salad, pickled onions, baba ganoush, dairy-free tzatziki or eggplant salad, and served with fresh pita.
The best tofu for Shawarma
See photo below for a couple of my favorite brands of tofu that are easy to find at grocery stores. Look closely at the labels and then read my notes below.
- Extra firm tofu is the best for making vegan shawarma. It has a firmer texture than other varieties. I like brands that aren’t swimming in extra water, because getting all the water out and obtaining the right texture is a must when making delicious tofu. Plus, you’ll save time pressing out the water when there’s less to begin with.
- Notice one is only 10-oz and the other is 16-oz.
- One says “high protein” and touts 70 grams of protein, the other says 14 grams protein per serving. BUT they actually contain the SAME AMOUNT OF PROTEIN for what they claim is a serving size (4-oz for the one on the left, just over 3-oz for the one on the right).
- There is also a slight difference in the amount of calories per serving…but that is because the serving size is different. Essentially there’s no difference nutritionally between these two brands of tofu.
- Read the ingredients to know exactly what you’re getting. The brand on the left has additional magnesium chloride. Not enough to make a dietary difference, but if you’re sensitive or already taking magnesium supplements, maybe you want to stick with the brand that only adds calcium sulfate (as a preservative) to the soybeans.
- This highlights the importance of learning to read labels and not stop at the headlines. Always read the ingredient list as well as the nutritional information, and don’t forget the keep in mind the serving size.
Ingredients and Substitutions
- Tofu: look for small batch, extra firm, organic brands with minimal ingredients.
- Shawarma Spice Blend: it’s easy to make your own with my homemade shawarma spice mixture recipe. It’s ok if you don’t have any….see the recipe card for some pantry-staple spices you can use instead.
- Arrowroot powder: will help the edges of the tofu crisp up. It’s a healthier alternative to cornstarch. You can find arrowroot powder at most grocery stores.
- Extra virgin olive oil
- Lemon juice: fresh lemon juice is best, followed by organic lemon juice from a bottle. You can substitute white vinegar in a pinch.
- Fresh garlic: more flavor is always a good thing! Use a microplane to grate it, or use a garlic press so it will easily blend into the shawarma marinade.
- Salt: optional…but helps to give a “meaty” flavor component. Use kosher salt or coarse sea salt. If you purchased already made shawarma spices, read the label because they often already contain salt (my recipe for shawarma spices has no salt), so you can skip this ingredient.
How to make it
First you’ll want to drain and press the tofu. You can use a tofu press or, wrap your block of tofu in a clean dish towel or paper towels and place a heavy object on top.
I like to place the towel wrapped tofu on a sheet pan to collect any extra liquid. If you’re using extra-firm tofu, it won’t take long. By the time you’ve made the shawarma marinade, it will be ready to use.
While the tofu is pressing, gather the marinade ingredients, preheat your oven to 400 and line a large rimmed baking sheet with unbleached parchment paper.
- In a small bowl or pitcher, whisk the olive oil with fresh lemon juice.
- Press the garlic right over the small bowl.
- Sprinkle on the shawarma seasoning, arrowroot powder and salt and then whisk until it forms a smooth paste.
Use your hands to rip the pressed tofu into bite sized pieces and place in a single layer on prepared baking sheet.
Pour marinade over the tofu and mix with your hands so that all tofu pieces are coated in the spice mixture.
Roast tofu in preheated 400 degree oven for 15 minutes, then flip and continue to cook for 10 more minutes.
Debra’s Pro Tips
- Drain and press the tofu! It is critical to get out as much water as you can for the right texture and for the tofu to absorb the shawarma spice mixture.
- Tofu is great paired with fresh produce…use what you have and what’s in season like tomatoes, cucumbers, red bell peppers and leafy greens.
- TO MAKE AHEAD: Press the tofu, break into pieces and place in a medium bowl. Pour marinade over and mix well. Cover and place in the fridge for up to a day, then place the marinated tofu onto the prepared pan and bring to room temp before proceeding.
- Tofu shawarma will stay good in the fridge in an airtight container for up to a week. Reheat in a 350 degree oven or in a cast iron skillet over medium-high heat until warmed through.
How to serve Tofu Shawarma
- One of my favorite ways to enjoy shawarma is to make a pita wrap with a shmear of hummus, the tofu recipe, some falafel balls, chopped red peppers and cukes and you’ll have a perfectly spiced high protein lunch.
- This Vegan Shawarma recipe has all the makings of a perfect sheet pan dinner…add your favorite veggies to the baking tray when you’re baking the extra firm tofu. Grab a big bowl, add some lettuce, eggplant salad, yellow rice or quinoa and some tahini sauce for a grain bowl that’s out of this world delish. Hot sauce optional.
- Simple pickled red onion adds color and bold flavor to a mediterranean charcuterie board that’s packed with tofu shawarma, vegan tzatziki, warm pita and chopped fresh veggies.
- Make a quick tahini sauce by whisking together tahini, lemon juice, a dash of maple syrup and some red pepper flakes and as much water as needed for a drippy consistency.
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📖 Recipe
Tofu Shawarma
Equipment
Ingredients
- 1 16-oz extra firm tofu
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic pressed or finely grated
- 1 tablespoon shawarma seasoning blend see notes to make your own
- 1 tablespoon arrowroot powder
- 1 teaspoon salt optional
Instructions
- Press Tofu: You can use a tofu press or just wrap tofu in a clean dish towel or place onto a few sheets of paper towel and then place a heavy object (like a cast iron skillet) on top. This step is crucial for drawing out the moisture from the water the tofu is packed in.
- Preheat oven to 400 degrees and line baking sheet with unbleached parchment paper.
- Make the marinade: Whisk together olive oil, lemon juice, garlic, seasoning and arrowroot in a bowl or small pitcher. I like to use a small pyrex measuring cup.
- Tear/crumble pressed tofu into bite sized pieces and place on prepared baking pan.
- Pour the marinade over the tofu and then use your hands to toss around until all the tofu is evenly coated.
- Bake tofu in preheated oven for 15 minutes. Flip and bake for another 10 minutes.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Valerie
Hi – My browser isn’t showing me the instructions. Could you check to see if something needs fixing? Thanks!
Debra Klein
I’m sorry to hear that….all looks good at my end. I will email you the recipe with instructions.
Valerie
Thanks! The instructions are showing now, so maybe it was just one of those Internet burps. Thank you for e-mailing the recipe to me — I appreciate it!