Tofu Shawarma
Yield: 4-6 Servings
Recipe and Photos by EatLiveLearn
Crispy, spiced, and downright addictive—these Tofu Shawarma Wraps are a weeknight win. Thinly shaved Hodo tofu gets brushed with bold shawarma spices and baked ‘til golden and crisp. Add a tangy garlic-dill yogurt sauce and your favorite veggies, and wrap it all up for a high-protein meal that’s big on flavor, low on fuss, and ready in 30 minutes flat.
Ingredients
Tofu Shawarma
2 blocks of (10-oz) Hodo Organic Extra Firm Tofu
1/2 cup olive oil
2 tsp smoked paprika
1 tsp each cumin, coriander, garlic powder, cinnamon, salt, turmeric
Garlic Sauce
1/2 cup unflavored vegan yogurt
3 cloves garlic, minced
1 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tbsp finely chopped fresh dill
Pinch of salt
Instructions
Prep: Preheat oven to 425F (218C). Pat dry the 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 oil and spices. 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!
Tofu Shawarma
Crispy, spiced, and downright addictive—these Tofu Shawarma Wraps are a weeknight win. Thinly shaved Hodo tofu gets brushed with bold shawarma spices and baked ‘til golden and crisp. Add a tangy garlic-dill yogurt sauce and your favorite veggies, and wrap it all up for a high-protein meal that’s big on flavor, low on fuss, and ready in 30 minutes.
Ingredients
- 2 blocks of (10-oz) Hodo Organic Extra Firm Tofu
- 1/2 cup olive oil
- 2 tsp smoked paprika
- 1 tsp each cumin, coriander, garlic powder, cinnamon, salt, turmeric
- 1/2 cup unflavored vegan yogurt
- 3 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp finely chopped fresh dill
- Pinch of salt
Instructions
- Prep: Preheat oven to 425F (218C). Pat dry the 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 oil and spices. 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!
