Tofu Shawarma
Flavorful and satisfying, this plant-based Tofu Shawarma features warm Middle Eastern spices, crisp edges, and endless ways to serve it—from wraps to grain bowls.
Servings: 4
Equipment
- Mixing Bowl
- Box Grater, Mandoline, or Peeler
- Baking Sheet
Ingredients
- 1 14 oz packs Firm or Extra Firm Tofu
- ½ cup Olive Oil
- 3 cloves Garlic Minced
- 2 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Cinnamon
- 1 tsp Turmeric
- 1 tsp Sea Salt
- ½ tsp Black Pepper
Instructions
- Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press.
- While your tofu is pressing, combine the olive oil, garlic, smoked paprika, cumin, coriander, cinnamon, salt, turmeric, and pepper in a mixing bowl and whisk until your marinated comes together.
- Once your tofu is done pressing, use the slicing side of your box grater, mandoline, peeler, or a very sharp knife to slice the tofu thinly. Gently arrange the slices in a container and pour the marinade over them. Then seal the bag or container and place it in the fridge to marinate for at least 60 minutes but up to 3 days. The longer it marinates the stronger the flavor.
- After the tofu has marinated, preheat the oven to 425℉ and line a baking sheet with parchment paper or a silicone baking mat.
- Arrange the coated tofu so it’s spread across the baking tray, and then bake the tofu for 20 to 25 minutes until it’s just beginning to crisp at the edges.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.