Veggie Shawarma Recipe

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.

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.

Combine yogurt, tahini, lemon juice, garlic powder and salt in a mixing bowl. Whisk together to combine.

In a large pan over medium heat, add the marinated tofu and juices and cook for 10 minutes or until crispy and golden brown. Remove from heat.

Massage greens with olive oil and sprinkle with salt and pepper. Warm your naan bread or tortilla for a couple of minutes in the oven until pliable and soft.

Spread yogurt sauce over the wheat tortilla / flat bread. Add crispy tofu and top with the chopped greens and quick pickled red onions.

Roll into a wrap and serve!


To make this gluten-free, just use a gluten-free tortilla.

Enjoy! For more recipes, visit!