This veggie shawarma is stuffed with crispy savory tofu, chopped greens, quick pickled onions and a super creamy yogurt sauce. Everything is tightly tucked into a soft and pliable whole wheat naan bread warmed to perfection.
Marinate Your Tofu: In a large bowl combine tofu with olive oil, lemon juice, curry, paprika, garlic powder, coriander, oregano, ginger and salt and pepper. Marinate for 10 minutes.
Pickle Your Onion: While tofu is marinating, thinly slice onion. Submerge onion in 1/2 cup of white vinegar in a small bowl. Allow to sit for at least 10 minutes.
Cook the Tofu: Heat a large saucepan over medium heat. Add the marinated tofu and juices and cook for 10 minutes or until crispy and golden brown. Remove from heat.