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veggie shawarma with marinated tofu, served on a tan plate
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5 from 9 votes

Veggie Shawarma with Marinated Tofu

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 naan bread warmed to perfection.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 2
Calories: 438kcal
Author: Anjali Shah


Marinated Tofu

Yogurt Sauce

  • 1/2 cup plain greek yogurt
  • 1 tbsp tahini
  • 1/2 tsp garlic powder
  • 2 tbsp lemon juice
  • 1/2 tsp salt

Picked Onions

  • 1 small onion thinly sliced
  • 1/2 cup white vinegar


  • 2 whole wheat naan bread, or sprouted wheat tortilla
  • 1 cup chopped greens like baby spinach, kale, etc.


  • In a 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. Allow to sit for at least 10 minutes.
  • Make the yogurt sauce. Combine yogurt, tahini, lemon juice, garlic powder and salt. Whisk together to combine.
  • 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. 
  • Massage greens with olive oil and sprinkle with salt and pepper. 
  • Spread yogurt sauce over the naan/tortilla. Add crispy tofu and top with the greens and quick pickled onions. Roll into a wrap and serve!


Top Tips for Making the Best Veggie Shawarma
  • Marinate the tofu for a minimum of 10 minutes. The longer you're able to marinate the tofu, the more flavorful it will be!
  • Use extra firm tofu, and press the tofu prior to marinating. This helps eliminate the access water in the tofu and produces a firmer texture.
  • Prepare on medium high heat. Allow tofu to get crispy.
  • If you don't have whole wheat naan bread you can also use whole wheat pita bread. For the most amount of fiber and complex carbs, use a sprouted wheat tortilla.
  • If you don't like onions, add any additional veggies you like, or make your own variety of pickled vegetables. Pickled carrots would pair well with this sandwich.
  • Warm the bread in the oven prior to serving to help make the bread more pliable.
  • To make this gluten free, just use a gluten-free tortilla.
Note: Nutritional information is based on using a 10 inch sprouted wheat tortilla. If you use a whole wheat naan, some of the nutrition facts stay the same. Here is what changes: Calories: 528, Fat: 28.9, Carbs: 48.3, Fiber: 6.9g, Sugar: 5.8g, Protein: 20.3g


    Calories: 438kcal | Carbohydrates: 37.3g | Protein: 18.3g | Fat: 25.4g | Saturated Fat: 3.6g | Cholesterol: 8.8mg | Sodium: 1079mg | Potassium: 31.2mg | Fiber: 7.9g | Sugar: 1.8g