Tofu Shawarma
Thinly shaved tofu and onions are tossed with a savory shawarma-inspired spice blend and baked until browned with crispy edges. Serve on flatbread with fresh vegetables, pickled onions, and a creamy lemon-tahini yogurt sauce.
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Servings: 4
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
Tofu: Super-firm tofu works best and doesn't need to be pressed. If using extra-firm tofu, press it for at least 15 minutes before slicing to remove excess liquid.
Onions: Thinly sliced onions will become more caramelized and crisp around the edges. Keep an eye on them while baking and toss a few times to prevent burning.
Important Note About Salt: Not all salts are created equal and shouldn't be substituted 1:1. If substituting table salt for kosher salt, start with about half the amount called for and adjust to taste.
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