Vegan Shawarma

5 from 5 votes

If you love the flavor of shawarma but are looking for a plant-based alternative, this vegan shawarma sandwich is for you! Thin slices of tofu are marinated in mediterranean spices and baked until crisp and warm, then wrapped in whole wheat pita bread with creamy hummus and vegetables for the ultimate vegan sandwich!

Prep Time20

Cook Time20

Marinate30

Total Time1 8

Course: Main Course, sandwich

Cuisine: Mediterranean

Diet: Vegan, Vegetarian

Servings: sandwiches

Calories: 354kcal

Author: Alison Corey

Equipment

Ingredients

1 block extra-firm tofu
2 tablespoon olive oil
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon turmeric
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper
4 whole wheat pitas
½ cup hummus
½ English cucumber sliced
1 tomato sliced
½ cup red onion sliced
¼ cup freshly chopped parsley
1 lemon juiced

Instructions

Preheat the oven to 375°F (190°C).
Drain and press the tofu for 20 minutes, then slice the block of tofu into thin strips.
In a small bowl, whisk together the olive oil, lemon juice, paprika, cumin, garlic powder, onion powder, turmeric, chili powder, salt, and pepper.
Place the sliced tofu in a single layer on a baking sheet lined with parchment paper.
Brush the tofu with the spice mixture, ensuring each piece is well coated on all sides. Allow to marinate for 20-30 minutes in the fridge.
Bake the tofu for 20 minutes, flipping halfway through, until it is crispy and golden brown on both sides.
While the tofu is baking, warm the pita bread in the oven or on a stovetop griddle.
To assemble the shawarma, spread a generous amount of hummus on each pita.
Top the hummus with chopped parsley, sliced cucumbers, tomatoes, and red onions.
Add the crispy tofu strips on top of the vegetables.
Roll up the pita bread tightly and serve immediately.

Video

Notes

Tips for Making Vegan Shawarma

Select Extra-Firm Tofu: Start with extra-firm tofu, as it holds its shape and texture better when thinly sliced and cooked.

Press the Tofu: Before slicing, press the tofu to remove excess moisture. This can be done using a tofu press or placing the tofu between paper towels and using a weighted object.

Marinate Thoroughly: Marinate the tofu slices in a mixture of spices and seasonings for at least 30 minutes, but longer is better for more flavor.

Warm the Pita Bread: Heat the whole wheat pita bread before assembling the shawarma. You can warm it on the grill or in a dry skillet for a few seconds on each side.

Wrapping Techniques: When assembling the shawarma, start by placing a grilled tofu line in the pita's center. Add your fresh toppings and drizzle with tahini sauce. Fold the sides of the pita and then roll it tightly from the bottom to keep everything together.

Storage: Store any leftover tofu slices in an airtight container in the fridge for up to 4 days. Place the tofu on a griddle or sauté pan over medium heat to reheat. Warm on each side for about 2-3 minutes or until heated through and crispy.

Nutrition