Vegan Shawarma Wrap

Vegan Shawarma is a Middle Eastern sandwich with grilled tofu with an incredible seasoning blend, served inside a toasted pita bread with vegetables and a vegan yogurt sauce. This vegan Shawarma recipe screams flavor and is served with a fattoush salad and Greek potatoes!

Whenever I miss my hometown in Michigan, I recreate food that reminds me of home. Vegan Shawarma, my version of a traditional sandwich made from meat, is made by marinating tofu with a mouthwatering blend of spices. This vegan Shawarma recipe is a flavorful Middle Eastern sandwich similar to a gyro. 

Jump to:

• Marinating and Grilling Tofu Shawarma 
• Marinade Ingredients 
• Marinade Ingredient Substitutions
• Cooking Tofu Shwarama
• Building the Vegan Shawarma Wrap
• Vegan Shawarma Sauce Ingredients 
• Vegan Shawarma Sauce Ingredients 
• What to Serve with Vegan Shawarma
• Other Side Dish Suggestions
• Recipe FAQs
• Tips
• Fabulous Vegan Sandwiches to Enjoy!
• 📖 Recipe
• 💬 Reviews

Since the shawarma marinade infuses the tofu, I suggest marinating it for 1-2 days to infuse it, then grilling it for the most authentic vegan shawarma flavors. 

In Michigan, Middle Eastern food is everywhere.

Unfortunately, I've yet to find a Middle Eastern restaurant I like in Arizona. So, I make it at home when I can't find the food I enjoy at a restaurant. 

Marinating and Grilling Tofu Shawarma 

Marinade Ingredients 

• Garlic: I prefer fresh garlic cloves, especially when making a marinade.
• Coriander: When ground, the coriander seeds' roasted, nutty aromas come to the fore, though at the expense of all that lovely citrus
• Cumin: Rich and hearty, earthy and warm, with an edge of citrus. Cumin adds instant depth to any dish. Use ground Cumin rather than whole Cumin seed in recipes where you want the flavor to disperse evenly throughout.
• Cardamon: Cardamom has a complex aroma with a piney, fruity, and almost menthol-like flavor.
• Cayenne Pepper: Cayenne is a fiery spice that adds heat to any dish. A little goes a long way.
• Smoked Paprika: Smoked paprika has a smoky and spicy flavor with hints of sweetness. Mildly hot smoked paprika does not have much sweetness but has some heat in the flavor. Hot or spicy smoked paprika has more heat than mildly hot smoked paprika and no sweetness.
• Salt: Salt enhances the flavors of the other spices.
• Black pepper: I prefer fresh ground black pepper.
• Lemon Juice + Zest: Lemon juice provides a fresh citrus flavor and a liquid component to the marinade.
• Apple Cider Vinegar: Apple cider vinegar is the acidity of the marinade.

Marinade Ingredient Substitutions

• Jarred minced garlic and garlic powder are usually the most accessible, most common substitutes, but other options exist. Garlic salt can also work when you're in a bind—use ¾ tsp—of garlic salt for one clove of garlic.
• Choose a Shawarma spicy blend already made in a bottle or a liquid marinade sold in the Indian section of the grocery store.
• Use lime or orange juice instead of lemon juice.
• Try using tahini as a base for the marinade.

Cooking Tofu Shwarama

Once marinated for 1-2 days (this is important because the tofu needs time to absorb the marinade). Another way to do this is to freeze the tofu in the marinade overnight, and then thaw it in the refrigerator the next morning. 

For this vegan shawarma recipe, I chose sprouted tofu or Super firm tofu, which does not require pressing. If using extra-frim tofu, the tofu should be pressed. 

For pressing tofu, I suggest the  EZ Tofu Press. 

First, carefully remove the tofu from the package, discarding the fluid from the package.  

Then, place the tofu in the middle of the press and turn both knobs equally about four turns. I usually place the tofu press in the sink on its side, but for this visual post, I placed it on a plate to drain.

• Turn the knobs every two minutes, equally until you have the end result (the last picture).
• Most people stop here…NOT YET. Keep turning until the knobs are screwed as far as they can to almost touch the end like this:
• Although I have never tried this, I decided this time, I would measure the amount of water I got from the bottom of the plate at the end.
• The amount was ¾ cup fluid
• Now, remove the press from the plate, and I give it another press with some paper towel for excess fluid removal.
• Next, cut tofu into 6 identical slabs

Grilling Tofu

• Preheat the grill to medium/low
• Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
• Cook for about 8 minutes on each side
• Remove from the grill and place back in the marinade until ready to use.  

Even though I prefer grilled tofu for this vegan shawarma recipe, baking, and air-frying are also options. 

Baking Tofu

• Simply follow the same pressing and marinating process. 
• Then, preheat the oven to 400 degrees
• Place cut or uncut tofu on a silicone baking mat  or parchment paper
• Cook for 15 minutes
• Remove from oven and flip tofu over; cook for an additional 15 minutes. 

Air-frying Tofu 

• Simply follow the same pressing and marinating process. 
• Set air fryer temperature at 375 degrees
• Cook 10-15 minutes, shaking the basket a couple of times through the cooking process.

Building the Vegan Shawarma Wrap

• First, choose your favorite pita bread. In my opinion, Trader Joe's makes fabulous oil-free whole wheat pita bread.
• But oil-free lavash bread, such as lavash, works as well.
• As a rule, I lightly toast the pita bread but do not toast it completely if it is too crunchy (toasted, it won't form around the yummy ingredients we are about to put inside).

• Next, place the lightly toasted pita on a flat surface and add a small amount of baby kale (or greens of choice) to the center, followed by one piece of grilled tofu. 

• Then add slices of tomatoes and white or yellow onions.
• Typically, shawarma comes with a special yogurt sauce, which, of course, I veganized.
• But other sauce options also work, so don't restrict your sauciness. 

Vegan Shawarma Sauce Ingredients 

• Plain Vegan Yogurt: I prefer Kite Hille unsweetened, plain)
• Garlic: I prefer using fresh garlic cloves, especially in sauces.
• Cumin: Cumin has an earthy, warm taste.
• Lemon Juice: I prefer using fresh lemon juice whenever possible.
• Salt and Pepper to Taste: Add salt and pepper to your preference.

Vegan Shawarma Sauce Ingredients 

• Sometimes, however, I enjoy tahini dressing, hummus, or Vegan Tzatziki (Greek Yogurt Sauce.
• Instead of vegan Yogurt, try tahini.
• Instead of cumin, use coriander, which is similar.
• Use bottled lemon juice instead of fresh lemon juice in a pinch.

What to Serve with Vegan Shawarma

I chose to serve my vegan shawarma sandwich with Fattoush Salad and Greek Potatoes. But, the possibilities of sides are endless. 

Other Side Dish Suggestions

• Air Fried Chickpeas
• Greek Potato Salad
• Quinoa Greek Salad with OMG Oil-Free Dressing
• Mediterranean Salad
• Mujaddara
• Chickpea Pasta Salad

Recipe FAQs

Tips

• Press the tofu before marinating. Or choose extra firm tofu for a quicker option.
• Use a tofu press to remove any excess fluid.
• Marinate the tofu for a few hours, but I prefer marinating overnight for the best flavor.
• While grilling the tofu, reserve the marinade and add the cooked tofu to the container with the marinade for extra flavor, or use a basting brush and baste the tofu while it cooks on the grill.
• Instead of pita bread, add the vegan Shawarma to the ingredients in a salad rather than a sandwich or wrap.

So, the next time you're craving some delicious aromatic Mediterranean food, give vegan shawarma recipe a try! 

Fabulous Vegan Sandwiches to Enjoy!

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