This tofu shawarma combines thinly sliced tofu and onions with a savory shawarma-inspired spice blend, all baked until browned and crispy around the edges. Serve it on warm flatbread with fresh vegetables, pickled onions, and plenty of creamy lemon-tahini yogurt sauce for an easy, flavor-packed dinner!
I love using thin slices of tofu for this recipe because you get the best mix of textures. Some pieces get crispy while others stay a little chewier.
Ingredients
You'll find the full recipe card below, but here are a few notes on the key ingredients.
Tofu: Super-firm tofu is my favorite for this recipe because it can be sliced thinly without needing to be pressed first. Extra-firm tofu also works, but press it for at least 15 minutes to remove excess liquid before slicing.
Soy sauce: Adds saltiness and umami to the tofu marinade. Use tamari for a gluten-free option.
Shawarma spices: Cumin, paprika, oregano, coriander, turmeric, cinnamon, and cayenne create the savory, warmly spiced flavor.
Vegan yogurt: Use a plain, unsweetened vegan yogurt for the sauce.
Tahini: Adds richness to the yogurt sauce and pairs really well with the savory tofu. You can add a little more to taste if you prefer a stronger tahini flavor.
See recipe card for quantities.
How to Make This Recipe
This tofu shawarma comes together in just a few simple steps.
Step 1: Thinly slice the tofu and onion.
Step 2: Whisk together the olive oil, soy sauce, lemon juice, and shawarma spices.
Step 3: Add the tofu and onions to the marinade.
Step 4: Gently toss until everything is evenly coated. Don't worry if the tofu breaks apart.
Step 5: Spread the tofu and onions evenly on a large baking sheet, avoiding too much overlap.
Step 6: Bake at 400°F for 25-30 minutes, tossing a few times, until the tofu is browned around the edges and the onions are caramelized and slightly crisp.
Step 7: Add the yogurt, tahini, lemon juice, garlic, olive oil, salt, and pepper to a bowl and stir until creamy.
Step 8: Stir in the finely chopped dill and parsley.
Step 9: Serve warm on flatbread with lettuce, cucumber, tomato, pickled onions, and plenty of yogurt sauce.
Tips & Tricks
Choose your onion texture. For softer onions, leave the slices a little thicker. For caramelized onions with crispy edges, slice them very thinly. Keep an eye on thinner slices and toss everything a few times during baking to prevent burning.
Don't worry if the tofu breaks apart. Some of the tofu will break into smaller pieces as you toss it with the marinade, and that's a good thing! The smaller pieces become crisp while the larger pieces stay chewier, giving you a mix of textures.
Don't skip the yogurt sauce. The shawarma-spiced tofu is deeply savory and roasted rather than saucy, so the cool, creamy yogurt sauce balances it really well. Tahini adds richness, while lemon and fresh herbs keep it bright and fresh.
Storage
Store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep the yogurt sauce and toppings in separate containers.
Reheat: Reheat the tofu and onions in a pan or in the oven until warmed through. For the best texture, I prefer reheating in the oven so the tofu can crisp up again.
More Tofu Recipes
Looking for more tofu dinner ideas? Try one of these next:
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Recipe
Tofu Shawarma
Ingredients
Tofu Shawarma
- 1 16-ounce block Super-Firm Tofu or extra-firm, see note
- ½ Yellow Onion thinly sliced
- 2 tablespoons Olive Oil
- 1 tablespoon Low Sodium Soy Sauce
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried Oregano
- ¾ teaspoon Kosher Salt see note
- ½ teaspoon Ground Coriander
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Ground Turmeric
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Ground Cinnamon
- ⅛ teaspoon Cayenne Pepper
Yogurt Tahini Sauce
- ½ cup Unsweetened Vegan Yogurt
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Tahini
- 1 tablespoon Olive Oil
- 2 Garlic Cloves minced
- ½ teaspoon Kosher Salt
- Black Pepper to taste
- 1 tablespoon Fresh Dill finely chopped
- 1 tablespoon Fresh Parsley finely chopped
For Serving
- Flatbread
- Romaine Lettuce shredded
- Cucumber diced
- Tomato diced
- Pickled Red Onions
- Fresh Herbs for garnish
Instructions
- Preheat the oven to 400°F. Using a sharp knife, cut the super-firm tofu into very thin slices. A mandoline also works well. If using extra-firm tofu, press it for at least 15 minutes first to remove excess liquid.
- Thinly slice the onion. Thinner slices will become caramelized and slightly crisp as they bake, while thicker slices will stay softer.
- In a large bowl, whisk together the olive oil, soy sauce, lemon juice, and all the spices.
- Add the tofu and thinly sliced onion and gently toss until evenly coated. Don't worry if some of the tofu breaks apart. This is a good thing! The smaller pieces become crisp while the larger pieces stay chewy. For easier coating, use a bowl with a lid and gently shake rather than tossing with a spatula.
- Spread the tofu and onions evenly on a large baking sheet. Try to avoid too much overlap so everything can brown evenly.
- Bake for 25-30 minutes, tossing a few times throughout to prevent the onions from burning. The tofu is done when it's browned and slightly crisp around the edges.
- While the tofu is baking, add the vegan yogurt, tahini, lemon juice, garlic, olive oil, salt, and black pepper to a small bowl. Stir until smooth and creamy. Finely chop the dill and parsley, then stir them into the sauce. Taste and adjust as needed.
- Serve warm on flatbread with lettuce, cucumber, tomato, pickled onions, and plenty of yogurt sauce. Enjoy!
Notes
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