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Finished vegan shawarma on a pita with veggies and sauce.

Vegan Shawarma

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  • Author: Lexi
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


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!


  • 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


  1. Preheat oven to 375˚F/190˚C. Line a baking sheet with parchment paper.
  2. 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. 
  3. Slice the tofu into 1/2-inch thick cubes or into sticks about 2-inches long.
  4. In a small bowl, whisk together the oil, lemon juice and all of the spices. Add in the tofu and toss gently to coat. 
  5. Transfer tofu to the prepared baking sheet and bake for 35 minutes, flipping them over halfway through the cook time. 


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


  • 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