Vegan Shawarma
This vegan shawarma is stuffed with crispy savory tofu, fresh veggies, and a super creamy vegan yogurt sauce. Everything is tightly tucked into a soft and pliable whole wheat pita bread warmed to perfection. The perfect recipe to make for an easy lunch, or for a busy weeknight dinner!
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
- Marinate the tofu for a minimum of 15 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. It also results in crispier cooked tofu pieces. Press the tofu to remove excess water using a tofu press or by placing the tofu in between kitchen paper towel and placing something heavy on top.
- Do not overcook the tofu as this will make it too dry.
- Adjust the heat in the marinade by adding more or less red pepper flakes.
- Make sure to use whole wheat or sprouted wheat wraps! You can use whole wheat pita, whole wheat naan, or even a sprouted wheat tortilla for the healthiest option. You can even serve this in a bowl without the wrap!
- 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.
- You can use store bought or homemade hummus. I used my hummus without garlic recipe for this wrap!
- Fresh dill can be used instead of mint if preferred.
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