Tofu Shawarma

No ratings yet

Tofu Shawarma has the texture and taste of chicken shawarma, but it's plant-based! Super easy recipe that's perfect for all your mediterranean favorite side dishes. Use this tofu recipe for shawarma pitas, falafel plates and vegan shawarma bowls.

Prep Time5

Cook Time25

pressing tofu15

Course: Main Course

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegan

Servings:

Calories: 162kcal

Author: Debra Klein

Equipment

1 Tofu Press
1 microplane zester

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

Shawarma Spice Blend: You can easily make your own with my homemade shawarma spice mixture. Alternately, use 1 teaspoon cumin, 1 teaspoon turmeric, ½ teaspoon coriander, ½ teaspoon paprika, ½ teaspoon cinnamon, ¼ teaspoon allspice, pinch of black pepper and a pinch of sumac.

Serving suggestion: Make a platter with fresh pita, dairy-free tzatziki, hummus, falafel, pickled onions, baba ganoush or eggplant salad.

Nutrition