The Best Vegan Shawarma
Using my knowledge of spices and vegan proteins, we're creating the ultimate vegan shawarma recipe that's so easy to make!
Servings: 4 people
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.
Video
Notes
For sumac onions:
- 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
QR code
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