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
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
Wonderful flavors for the tofu and the tahini sauce. I’ll have to make the onions next time. Instead I just used banana peppers, pickles, green onions and romaine on my homemade pitas. Will definitely make this again.
So glad that you enjoyed this!
Love this Shawarma recipe !
As a new French vegan chef I am always looking for inspiration and I was looking for a good shawarma receipe. This one is perfect and the sumac onions are the little twist I was looking for !
And all of your receipes for that matter 🤗
Thank you
So glad you enjoyed it!
This was my first vegan recipe that I tried from your site. It was absolutely amazing. Neither my wife nor I are usually raw onion fans, but the sumac onions had us both stunned. Thank you so much for this recipe. Keep up the good work!
Wow, thank you! So glad you gave it a try. Hope you’ll give more recipes here a chance
it was delicious, we loved it and we will make again for sure. I also made my flat bread to go with it. thank you for the recipe.
You’re so welcome!
I completely forgot to put the 4 cloves of garlic in the tofu mix, and when I realized it (halfway through cooking) I panicked and added a bunch of garlic powder instead. It still turned out AMAZING! Excellent recipe. I never leave recipe reviews, but this one exceeded my expectations and will be a staple in my rotation. Thank you so much for sharing it.
I’m so glad you shared your experience! Great job pivoting and making it work!
Wow! This recipe was simple and delicious. The sumac was a game changer! I made the onions and cucumbers in the sumac and lemon juice mixture. So, so delicious!!
So happy everything worked well for you!
First time I ever heard of this dish, but as I was watching the video, I told my family that we are going to try this tonight!!! Absolutely delicious!!!
YAY! I love this!