Using my knowledge of spices and vegan proteins, we’re creating the ultimate vegan shawarma recipe that’s so easy to make!
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The secret to incredible vegan shawarma is shredding or grating your tofu. Okay, you also need the perfect blend of spices.
But don’t worry, we’ve combined everything that you need to know in this simple, easy-to-follow guide that you have you immediately add this to your meal rotation!
What is Shawarma?
Shawarma is a popular street food known throughout the Middle East and dates back to at least the 19th century. Thin slices of meat are stacked on an inverted cone and then roasted vertically as the machine slowly turns.
Typically meats such as lamb, beef, and chicken are used and seasoned prior to being cooked. Commonly it is served in a flatbread, like pita, or as a sandwich. Vegetables are served with it, as well as a garlic sauce (toum) or tahini sauce.
We do not claim ours is a traditional method or variations, but rather work hard to ensuring there are vegan options for people who enjoy them.
Jump to:
Why You’ll Love This Recipe
- Restaurant Quality – With the cooking technique and spice blend, you’ll be shocked at how great this is.
- Easy – This dish takes just a few minutes to toss together and then it’s just waiting on it to finish cooking
- Meal Prep – This dish tastes even better the next day, making it perfect for meal prep!
🥘Recipe Ingredients
Gather your ingredients!
- Tofu – this is our protein in the dish. The shredding tofu gives us a great texture while also being able to take on any flavor
- Dried Spices – we’re using cumin, coriander, cardamom, smoked paprika, cinnamon, turmeric, red pepper flakes, salt, and pepper
- Lemon – not only does the lemon help with flavor, but it also helps the tofu crisp up in the oven
- Garlic – adding in some fresh flavor and helps to build layers
See my recipe card below for a complete list of the ingredients with measurements.
Recipe FAQs:
While we haven’t tried, we do think that this would work well with shredded jackfruit. Otherwise, this recipe is Top 9 Allergen friendly.
Yes! Once cooled, store in a freezer safe container for up to 3 months.
Yes, this dish is good for 3-5 days after it’s made. Store in a tightly sealed container in the fridge when not using.
Other Dishes to Try:
🥳 Get the Full Recipe
The Best Vegan Shawarma
Ingredients
- 2 14 oz blocks extra firm tofu, drained and pressed
- 6 tablespoon olive oil
- 4 tablespoons lemon juice
- 4 cloves garlic, minced
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 4 teaspoons ground cardamom
- 2 teaspoons smoked paprika
- 1 ½ teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- ½ teaspoon chilli flakes more or less to taste
Optional Shawarma Pita Toppings
- pita bread
- cherry tomatoes, halved
- mini cucumbers, thinly sliced
- sumac onions, recipe below
- tahini sauce, recipe below
Instructions
- Preheat oven to 450˚F. Prep baking sheet with parchment paper.
- Shred your block of tofu into pieces. Place in a large bowl. Add in the oil, lemon juice, minced garlic, and all the spices. Toss together until well combined.
- Spread out into a single layer. Bake for 25-30 minutes.
- Add to pita with toppings or use as desired.
Notes
- 1 large red onion, thinly sliced
- ½ cup parsley, chopped
- Juice of 1 lemon
- ½ tablespoon olive oil
- 1 teaspoon sumac
- ½ teaspoon salt
- ¼ cup tahini
- 1 clove garlic, mined
- Juice of ½ lemon
- ½ teaspoon salt
- water, as needed
Video
Nutrition
Did you make and love this recipe?
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Hi. Wondering if there is a good way to store the crispy tofu. Could have on salad and a fun alternative while camping. If I can reheat.
Hi Sarah….you’re commenting on the tofu shawarma ….but we do have a crispy tofu recipe. Just want to make sure I give you the right answer. Could you clarify which one you’re referring too?
I am speaking about the shawarma want it to be that lovely texture while camping without an oven.
Best way is to store in an air tight container once completely cooled with a paper towel lining the bottom to reduce any residual liquid from softening. If you have a camping skillet, you can also toss in there to reheat.
Recipe looks great. Would you have the nutritional information/macros for this recipe?
Thanks for all you do.
Sorry not sure why that wasn’t populated there. It’s there now. For 1/4 of the shawarma only – it’s 11g carbs, 16g protein, and 26g fat. Almost all the fat is from the 6 tbsp of olive oil which you could reduce in half if you need less just note it won’t be as crispy, but you could leave in longer, tossing more often.
Your recipes look possible and delicious.
I look forward to preparing the ones in this email
Thank you so much! We hope you enjoy them!