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?
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Chef’s kiss! I’ve made this three times just to confirm I really do love this! And, man oh man, I really do love this recipe. This is one to enjoy anytime and definitely a company coming dish too!
Love that!
delicious i give it a 10+
YAY! So glad you enjoyed!
loved this so much! It’s become a good to meal for us!
This is awesome! So happy this one could become a go to for you all!
Spices and texture were perfect!! Will definitely make again.
Thank you!! Thrilled the spices and texture hit the mark for you. Thank you for sharing your enthusiasm! We’re so happy it’s earned a spot in your recipe rotation.
This was excellent. Love the flavours. I put the tofu brick in the freezer for a 1/2 hr before shredding. Questions:
1: can I remake the tofu and freeze
2: I typically press the liquid out of tofu should I have not done thus?
Hi Sarah! Sorry for any confusion. Beside the 2 blocks of tofu it says, “Drained and pressed”. Yes, we press it beforehand.
Also, yes you can make and freeze.
Another excellent recipe — my entire house loved it. Thank you thank you!
You’re so welcome!
Loved this recipe along with all the sides. The only thing I would adjust for us is the amount of salt between the tofu mix, tahini sauce, and the sumac onions. By the way, the onions are incredible o. a black bean burger! Can’t wait to make this again!
Awesome, glad you enjoyed!