Vegan Shawarma

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My easy vegan shawarma wrap recipe is filled with crispy, savory tofu, fresh veggies, and a super creamy vegan yogurt sauce, all tucked into a warm whole wheat pita. It is the perfect recipe for a quick lunch or a busy weeknight dinner. I have it ready in less than 1 hour and is super customizable, making it a meal that works for everyone.

Shawarma is a classic Middle Eastern dish known for its warm spices and hearty fillings, traditionally made with meat and served in a pita with fresh toppings and sauce. I love those flavors, so I created a healthier vegan version using tofu that keeps the same texture and depth while staying completely plant based, similar to how I rework other comfort foods like vegan tempeh gyros and vegan arepas. Yum!

This vegan shawarma with tofu is just as satisfying as a traditional shawarma wrap, with a plant based swap in place of the meat. It is a Middle Eastern inspired dish that works well for the whole family and is kid friendly too. Even meat eaters enjoy it, just like they do when they try my vegan mushroom shawarma.

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🥘 Ingredients

This veg shawarma recipe requires just a handful of simple ingredients, plus some flavorful warm spices, easily found at any grocery store! Here’s what I use for this recipe:

Extra Firm Tofu: I use extra-firm tofu because of its meaty texture, which becomes even denser and more meat-like when pressed. I never use soft or silken tofu for this Middle Eastern tofu shawarma, since it would fall apart and not crisp properly in the oven.

Tofu Marinade: I make my own vegan shawarma spice blend at home to get the perfect mix of flavors.

Sauce Ingredients: Essentially, what we’re making here is basically a tzatziki-style sauce without cucumber, since I use cucumber as a topping. I mix unsweetened plant-based yogurt (I like coconut yogurt), lemon juice, garlic, ground cumin, and salt.

Whole Wheat Pita Pockets: I use warm whole wheat pita pockets, but any flatbread or tortilla works: naan, vegan flatbread, almond flour tortillas, or sprouted wheat tortillas.

Wrap Toppings: I combine crunchy vegetables like cucumber, tomato, hummus, and fresh mint. I also sometimes add red onion, red bell pepper, mixed greens, baby spinach, or fresh lettuce. Fresh dill can be used instead of mint.

🔪 How to Make

This recipe is surprisingly easy to make. Here is how I make vegetable shawarma with tofu.

Prep Tofu And Spice Mixture: I press the tofu for 30 minutes between paper towels to remove excess water. While doing that, I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Then I combine the tofu marinade ingredients in a mixing bowl and mix well.

Cut: I dice the tofu into 1-inch cubes.

Marinate Tofu: I add the tofu to the shawarma seasoning in a large bowl, toss to coat, and let it sit in the marinade for at least 15 minutes.

Bake Tofu: I spread the marinated tofu in an even layer on the prepared baking sheet, making sure the pieces don’t touch, and bake it for 15 minutes until it’s lightly golden brown and crispy on the edges.

When the tofu is done it will look like this:

Make Meatless Shawarma Sauce: While the tofu is cooking, I prepare the vegan tzatziki yogurt dressing by combining all the ingredients in a mixing bowl and stirring until smooth. I set it aside until ready to use.

Serve Plant Based Shawarma: I warm the fluffy pita wraps and evenly divide the hummus, diced tomatoes, sliced cucumber, and cooked tofu among the 6 wraps. Then I drizzle each veggie shawarma wrap with yogurt dressing, top with fresh mint leaves, and enjoy!

📖 Variations

I can switch up this veggie shawarma in so many simple ways. Here are a few of my favorite variations to try.

Shawarma bowl option: I skip the pita and add the crispy tofu to a bowl with about 1 cup of rice or greens. I finish it with 2 tablespoons of vegan yogurt sauce and 1 spoon of hummus or tahini.

More vegetable mix: I add 2 to 3 cups of extra vegetables such as roasted cauliflower, red peppers, pickled onions, jalapenos, red cabbage, butternut squash, or sweet potatoes. I use what I have on hand and roast everything until tender.

Mushroom version: I swap the tofu for about 4 cups of mushrooms using king oyster, portobello, or cremini. I marinate and bake them the same way or sauté them in olive oil, then serve with the same toppings.

🍽 Serving Suggestions

I like to serve this vegan shawarma with a side salad, such as beetroot and feta salad, tomato cucumber avocado salad, or pickled vegetables. I also enjoy adding a side of vegan quinoa patties or rice to soak up the spices and make the meal more satisfying.

I also love to pair this with a side of fries, my air fried sweet potato fries is great and my kids love it, or my healthy air fryer yuca fries. Sometimes I even add a sprinkle of vegan parmesan cheese or a drizzle of truffle oil because why not!

🧊 Storage Directions

Refrigerating: I place the crispy tofu into an airtight container, store the pitas separately in a zip-top bag or airtight container, and keep all toppings and sauce in separate containers. I store everything in the fridge for up to 3 days and assemble right before serving.

Freezing:  This healthy vegan shawarma recipe does not freeze well, as both the sauce and tofu change consistency after freezing and defrosting.

Reheating: I usually warm it in a skillet over medium heat with a small splash of water or oil to prevent drying out. I stir occasionally until everything is heated through, and I avoid the microwave when possible since it can make the tofu rubbery.

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