Tofu Shawarma
A delicious plant-based twist on classic shawarma, featuring spiced tofu wrapped in warm pitas with fresh toppings.
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 1 package extra firm tofu (12 ounces)
- 2 tsp olive oil divided
- 1 tsp smoked paprika
- 1 tsp coriander
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- pinch cinnamon
- 4 each pitas gluten-free if desired
- as needed toppings of choice (lettuce, cucumber, tomato, tzatziki, garlic sauce, etc.)
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Drain the tofu and crumble it into roughly 1-inch pieces in a large bowl.
- Add 1 teaspoon of olive oil to the bowl and mix well.
- Sprinkle in the smoked paprika, coriander, chili powder, black pepper, garlic powder, sea salt, and cinnamon. Toss to coat the tofu evenly.
- Spread the tofu mixture onto the prepared baking sheet in an even layer and drizzle with the remaining teaspoon of olive oil.
- Bake for 30 minutes, flipping halfway through for even browning.
- Once cooked, remove from the oven and let cool slightly before assembling.
- To serve, fill each pita with about 1/2 cup of the warm tofu and top with your favorite ingredients.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.