Vegan Shawarma
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.
Servings: 6
Calories: 331kcal
Ingredients
For The Tofu + Marinade
- 14 oz extra firm tofu
- 3 tbsp extra virgin olive oil
- 2½ tsp ground coriander
- 2½ tsp ground cumin
- 2½ tsp paprika
- 1 tsp cardamom powder
- 1 tsp salt
- ¼ tsp crushed red pepper flakes
- 3 tbsp lemon juice
- 4 garlic cloves minced
For The Vegan Yogurt Dressing
- 1 cup unsweetened coconut yogurt
- 1 tsp lemon juice
- 2 garlic cloves minced
- ½ tsp cumin
- ¼ tsp salt
For The Wraps
- 6 whole wheat pita wraps
- 1 Lebanese cucumber sliced
- 1 tomato diced
- ½ cup hummus store bought or homemade
- fresh mint leaves optional
- mixed greens or baby spinach leaves optional
Instructions
- Press the tofu for 30 minutes between kitchen paper towel to remove excess water.
- Preheat the oven to 400 degrees F / 200 C. Line a baking sheet with parchment paper and set aside.
- Next, add the tofu marinade ingredients to a mixing bowl, mix well.
- Dice the tofu into 1-inch cubes and add to the marinade.
- Toss to coat and marinate for 15 minutes.
- Spread the marinated tofu in an even layer, without touching, on the prepared baking tray and bake for 15 minutes until lightly golden and crispy on the edges.
- While tofu is cooking prepare the yogurt dressing by adding all yogurt dressing ingredients to a mixing bowl, mix until smooth. Set aside.
- To serve: Warm the pita wraps and evenly divide the hummus, diced tomatoes, sliced cucumber and cooked tofu between the 6 wraps.
- Drizzle with yogurt dressing and fresh mint leaves and enjoy!
Notes
- My #1 Secret Tip for this recipe is to use extra firm tofu and press it before marinating. I never skip this step. Pressing removes excess water, which gives the tofu a firmer texture and helps it cook up crispier. I usually press it with a tofu press or by placing the tofu between paper towels and setting something heavy on top.
- Marinate the tofu for a minimum of 15 minutes: The longer you’re able to marinate the tofu, the more flavorful it will be.
- Do not overcook: I make sure not to overcook the tofu, since it can dry out quickly.
- Make sure to use whole wheat or sprouted wheat wraps! I use whole wheat pita, whole wheat naan, or a sprouted wheat tortilla for the healthiest option, or I serve the shawarma in a bowl without any bread. I like to warm the bread in the oven before serving to make it more pliable.
- You can use store bought or homemade hummus: I use my hummus without garlic recipe for this vegan shawarma kebab wrap!
Nutrition
Serving: 1wrap | Calories: 331kcal | Carbohydrates: 45g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 850mg | Potassium: 438mg | Fiber: 6g | Sugar: 6g