Description
This Vegan Shawarma transforms boring tofu into a chewy, crispy, flavorful meatless main dish! It's perfect for adding to a pita wrap, a salad, or just on its own. With 30 minutes of active cooking time, it's also weeknight friendly!
Ingredients
Scale
- 14 ounces extra firm tofu, drained and pressed
- 3 tablespoons olive oil
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon dried paprika
- 1 teaspoon kosher salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
Instructions
- Preheat oven to 375˚F/190˚C. Line a baking sheet with parchment paper.
- Drain tofu and pat dry. Place the tofu in between several sheets of paper towel (or a clean dish towel) and set something heavy on top (like a skillet). Let it sit for 30 minutes to remove as much moisture as possible.
- Slice the tofu into 1/2-inch thick cubes or into sticks about 2-inches long.
- In a small bowl, whisk together the oil, lemon juice and all of the spices. Add in the tofu and toss gently to coat.
- Transfer tofu to the prepared baking sheet and bake for 35 minutes, flipping them over halfway through the cook time.
Notes
Serving suggestions:
- Pita sandwich: Top pita with a bed of hummus, fresh vegetables like cucumber, red onion and tomatoes, a drizzle of tahini sauce (or tzatziki sauce), and the vegan shawarma.
- Mediterranean plate: Serve with rice pilaf and grilled veggies of choice with hummus and tahini.
- Salad: It also tastes great on top of a crisp salad, like our chickpea fattoush salad or our quinoa tabbouleh salad.
Don't skip pressing the tofu: Tofu retains a lot of moisture, so it's essential to remove as much of that moisture as possible in order to make it super crispy. 15-30 minutes should do the trick, but you can press it for up to an hour.
Storage: Although this vegan shawarma is best served right away (before the tofu loses its crispiness), you can store leftovers in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Tofu
- Method: Oven
- Cuisine: Middle Eastern
Nutrition
- Serving Size:
- Calories: 198
- Sugar: 0.7 g
- Sodium: 316.9 mg
- Fat: 15.9 g
- Carbohydrates: 4.9 g
- Fiber: 2 g
- Protein: 10.5 g
