Name: Vegan Shawarma (With Shaved Tofu) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Middle Eastern
Ingredients: 2 blocks extra-firm tofu; 1/2 cup olive oil (120 mL); 2 tsp smoked paprika; 1 tsp each cumin, coriander, garlic powder, cinnamon, salt, and turmeric; 1/2 cup unflavored vegan yogurt (120 g); 3 cloves garlic (minced); 1 Tbsp extra virgin olive oil (15 mL); 1 Tbsp lemon juice (15 mL); 2 Tbsp finely chopped fresh dill; Pinch of salt; Pita bread or flatbread; Sliced tomatoes; Pickled red onion; Fresh mint or Italian parsley; Feta cheese

Jump to Recipe

Picture yourself biting into a warm, pillowy pita stuffed to the brim with savory, aromatic spices, tangy garlic sauce, and a mountain of crisp, golden “meat” that just happens to be tofu. That’s the magic of Vegan Shawarma (With Shaved Tofu). This dish delivers vibrant Middle Eastern flavors in every bite, complete with all the luscious toppings that bring shawarma to life — without sacrificing a thing for those eating plant-based. Trust me, you’ll want this on regular rotation!

Vegan Shawarma (With Shaved Tofu) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Vegan Shawarma (With Shaved Tofu) lies in how a handful of humble ingredients can work together to build layers of authentic flavor. Every element — from the robust spices to the fresh veggies — plays a key role in capturing the irresistible appeal of classic shawarma while keeping every bite totally vegan.

Extra-firm tofu: This is your “meat” — be sure to press it and pat it dry. Extra-firm holds up to shaving and delivers that ultimate crispy edge.
Olive oil: Adds richness, helps the spices infuse right into the tofu, and promotes gorgeous browning.
Smoked paprika: Lends that distinctive deep color and inviting smokiness essential to real shawarma.
Cumin, coriander, garlic powder, cinnamon, turmeric, and salt: This spice blend brings warmth, earthiness, depth, and just a touch of alluring sweetness.
Unflavored vegan yogurt: The lush, tangy base of your garlic sauce — go for unsweetened for best results.
Fresh garlic (minced): Unmistakable, punchy flavor that makes the sauce addictive.
Extra virgin olive oil and lemon juice: Adds brightness and silkiness to the yogurt sauce for that zesty finish.
Fresh dill: Brings lively, herbal notes that echo traditional shawarma sauces beautifully.
Pita bread or flatbread: Choose your favorite — warm it slightly for maximum comfort.
Sliced tomatoes, pickled red onion, fresh mint or Italian parsley, feta cheese: Classic shawarma toppings; the pickled onions and mint make the whole wrap sing.

How to Make Vegan Shawarma (With Shaved Tofu)

Step 1: Prep the Tofu

Start by preheating your oven to 425°F (218°C). Take the extra-firm tofu, give it a good press to remove excess moisture, and then pat it dry. The secret to that irresistible shawarma texture is to shave the tofu thinly — use a vegetable peeler and gently glide it along the tofu blocks to create delicate ribbons. Lay these pieces in a single, even layer on a parchment-lined baking sheet (or two, if you need the space). This ensures every strip will brown up perfectly.

Step 2: Spice It Up

Whisk together olive oil, smoked paprika, cumin, coriander, garlic powder, cinnamon, turmeric, and salt in a bowl. This spice blend is where the magic happens — it’ll soak right into those tofu edges. Brush half of the spiced oil over one side of the tofu, then carefully flip each piece and brush the other side with the remaining mixture. The vibrant color and incredible aroma alone will make your kitchen feel like a busy Middle Eastern bazaar!

Step 3: Bake to Golden Perfection

Slide your trays of spiced tofu into the preheated oven. Bake for 10 to 12 minutes, keeping an eye out for those delightfully crisp, golden-brown edges (don’t be tempted to overcook — you want some chewiness in the center). The thin shavings allow the tofu to crisp at the tips without drying out, emulating the irresistible texture of true shawarma.

Step 4: Make the Garlicky Sauce

While your tofu is baking, quickly stir together the vegan yogurt, minced garlic, extra virgin olive oil, lemon juice, chopped dill, and a tiny pinch of salt. This creamy, tangy sauce is utterly essential for balancing all the deep flavors going on in the wrap. Don’t be shy with the garlic — after all, it’s what makes every bite crave-worthy!

Step 5: Assemble and Enjoy

To serve, generously slather garlic sauce onto a warm pita or flatbread. Pile high with those crispy, golden vegan shawarma shavings. Top with sliced tomatoes, pickled red onions, a sprinkle of fresh mint or parsley, and crumbles of vegan feta if desired. Fold or roll, then dive in while everything’s still warm, for the ultimate Vegan Shawarma (With Shaved Tofu) experience!

How to Serve Vegan Shawarma (With Shaved Tofu)

Garnishes

Don’t skimp on garnishes! A flourish of pickled red onions, bright slices of ripe tomato, a tumble of fresh mint or parsley, and a sprinkle of vegan feta take your Vegan Shawarma (With Shaved Tofu) from good to insanely delicious. The combination of freshness, acidity, and creaminess is what shawarma wraps are all about.

Side Dishes

Classic sides are always welcome: a crisp cucumber-tomato salad, some garlicky hummus, or a handful of briny olives perfectly complement the bold flavors here. You can also serve with warm fries (shawarma and fries are a match made in street food heaven!) or a lightly dressed slaw for added crunch.

Creative Ways to Present

Swap out the pita for a bowl: build a Vegan Shawarma (With Shaved Tofu) grain bowl over fluffy rice or quinoa and scatter your toppings on top for a knife-and-fork feast. Or try serving as mini lettuce wraps for a fun party appetizer. For a mezze-style spread, arrange everything on a big platter and let everyone build their own wrap just the way they like it!

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Shawarma (With Shaved Tofu) keeps well in the fridge for up to 4 days. Store the shaved tofu and garlic sauce separately in airtight containers to keep their flavors and textures fresh for whenever those shawarma cravings hit.

Freezing

You can freeze the seasoned, baked tofu for up to a month. Lay the cooled shavings flat in a freezer-safe container or resealable bag so they don’t clump. Thaw overnight in the fridge or using the microwave if you’re in a hurry. Avoid freezing the yogurt sauce, as it tends to separate.

Reheating

For best results, quickly re-crisp leftover tofu in a hot skillet or oven preheated to 400°F for 5 to 8 minutes. This wakes up the flavors and restores the irresistible texture. Avoid microwaving, as it can make the tofu tough or rubbery. Warm your pita or flatbread before reassembling the wraps for that fresh-made experience.

FAQs

Can I use a different plant protein instead of tofu?

Yes! While the shaved tofu is key to achieving the right shawarma-esque texture, you could substitute with thinly sliced seitan or tempeh if you prefer. Adjust baking times as needed and make sure whatever you use is sliced very thinly for crispy results.

Is Vegan Shawarma (With Shaved Tofu) gluten free?

The recipe itself is completely gluten free, provided you use certified gluten-free pita or serve over a gluten-free grain bowl. Always read your labels to ensure the other ingredients meet your dietary needs.

How do I prevent the tofu from sticking to the baking sheet?

Lining your baking tray with parchment paper or a silicone baking mat provides insurance against sticking and also speeds up clean-up. Ensure the tofu is patted dry before seasoning and spaced apart so it crisps up beautifully.

Can I prep Vegan Shawarma (With Shaved Tofu) in advance for meal prep?

Absolutely! The seasoned, baked tofu holds up great in the fridge. Make the garlic sauce and chop your toppings ahead; simply keep all elements stored separately and assemble wraps fresh for a quick lunch or dinner all week.

What if I don’t have all the spices for shawarma?

If you’re missing one or two spices, don’t stress! Shawarma is forgiving — smoked paprika and cumin are the heavy hitters, so as long as those are in play you’ll still evoke that signature flavor. Play around and add what you have. Each batch becomes uniquely yours.

Final Thoughts

Bringing your own Vegan Shawarma (With Shaved Tofu) to life at home is an experience worth every bite. It’s vibrant, deeply satisfying, and proof that plant-based cooking can be just as comforting and flavorful as its meaty inspirations. Gather your favorite people and let this dish become a new classic in your kitchen!

Vegan Shawarma (With Shaved Tofu) Recipe

★★★★★

4.7 from 21 reviews

Author: Jack
Total Time: 27 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Learn how to make a delicious Vegan Shawarma using shaved tofu as a meat substitute. This recipe is packed with Middle Eastern flavors and is perfect for a plant-based meal option.

Instructions

Prep: Preheat oven to 425°F (218°C). Pat dry the 2 blocks extra-firm tofu, then use a vegetable peeler to shave it into thin pieces. Arrange tofu in a single layer on a parchment-lined baking sheet (you may need to use more than one sheet).
Flavor: Whisk together 1/2 cup olive oil, 2 tsp smoked paprika, and 1 tsp each cumin, coriander, garlic powder, cinnamon, salt, and turmeric. Brush half of it onto the tofu. Flip over each piece and brush with remaining seasoning.
Bake: Bake for 10 to 12 minutes, or until tofu is golden brown and crispy at the edges.
Sauce: While tofu bakes, stir together all of the Garlic Sauce ingredients.
Serve: Spread sauce onto pita or flatbread, topping with shawarma and your desired toppings (I love it with pickled red onions, tomatoes, and fresh mint). Roll or fold in half and serve!

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Dish
Method: Baking
Cuisine: Middle Eastern