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.
Ingredients
Scale
Tofu Shawarma:
- 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
Garlic Sauce:
- 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
Serving Suggestions:
- Pita bread or flatbread
- Sliced tomatoes
- Pickled red onion
- Fresh mint or Italian parsley
- Feta cheese
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
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
Keywords: Vegan Shawarma, Tofu Shawarma, Vegan Middle Eastern Recipe, Plant-Based Shawarma
