I have loved shawarma since I visited Israel when I was 15!
Curious of its origins, I found this …”traces back to the Ottoman Empire in the 19th century, similar to Turkish Doner kebab, consisting of meat that is cut into small slices then stacked in an inverted cone, and roasted on a slow-turning vertical spit.”
I always substituted the beef or chicken with falafel (chickpea balls) to create a vegan shawarma. Then, I came across a recipe from liveeatlearn.com using shaved seasoned tofu made crispy, and I was inspired to try it. Here’s my adaptation showcasing a few Melissa’s Modifications too … it is very delicious!
A Vegan Twist on Shawarma!
This delicious vegan shawarma brings crispy tofu with spicy Middle Eastern flavors in a pita or wrap, filled with veggies and a sour cream sauce you could eat with a spoon! Enjoy!
Ingredients
Crispy Tofu Shawarma
- 2 blocks extra-firm tofu Press with a tofu press if you have one or paper towels to remove the excess moisture – this enhances its crispiness!
- ½ cup olive oil
- 2 tsp smoked paprika
- 1 tsp each cumin, garlic powder, cinnamon, salt, and turmeric 1 tsp of each or more if there is a spice you particularly like; blend together
- 1-2 tsp nutritional yeast optional for added flavor to the sauce
Vegan Sour Cream Sauce
- ½ cup non-dairy sour cream or plain almond or cashew yogurt
- 1-2 tbsp garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh dill
- pinch salt
Putting it all together
- Pita bread or flat bread Wraps may be used if desired
Added Veggie Options
- sliced tomatoes
- pickled red onions thinly sliced onions
- shredded carrots
- vegan feta cheese
- fresh mint or parsley
- cooked beets, sliced
Instructions
- Preheat oven to 450°F.
- Press then pat the blocks of tofu dry.
- Use a cheese slicer to carefully shave thin slices of tofu from the top down.
- Using a sheet pan, line with parchment paper, then place a single layer of sliced tofu. I used two pans to have a single layer of my tofu.
- Blend with a whisk: the oil and seasonings of your choice. Brush on the tofu. Flip tofu over and brush on the other side.
- Bake for 20 min (turn midway, after 10 min). It may take a little longer to get the tofu crispy.
- If you have an air fryer, you can air fry the seasoned tofu as an alternate method of cooking to reach that crispy state. (450°F for 10 min)
Notes
Melissa’s Modifications
I have provided lots of alternatives in this recipe to make this Crispy Tofu Shawarma just how you like it while keeping it plant-based. Of course, you may revert back to the original and replace the crispy tofu with grilled chicken or lamb. The sauce can be enhanced with a few tablespoons of tahini with the plant-based yogurt or Greek yogurt. Build this in a pita pocket, flatbread, wrap or even in a salad bowl sans the bread to lower your carbs! To Healthy Cooking and Eating, MelissaNutrition
Serving: 1Calories: 627kcalCarbohydrates: 39gProtein: 24gFat: 39gSaturated Fat: 24gSodium: 763.7mgPotassium: 192.1mgFiber: 6.8gSugar: 5.2gVitamin A: 1.3IUVitamin C: 1.9mgCalcium: 13.2mgIron: 1.3mg
Tried this recipe?Let us know how it was!
