Vegan Shawarma
Vegan shawarma is a middle eastern sandwich, veganized with grilled infused tofu with incredible spices, served inside a toasted pita bread with vegetables and a vegan yogurt sauce. Served with a fattoush salad and Greek potatoes, this Mediterranean feast screams flavor!
Servings: 6 servings
Calories: 251kcal
Ingredients
Shawarma Marinade
- 1 large garlic clove minced
- 1 Tablespoon ground coriander
- 1 Tablespoon ground cumin
- 1 Tablespoon ground cardamon
- 1 teaspoon cayenne pepper
- 2 teaspoons smoked paprika
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 1 lemon juiced + zested
- 3 Tablespoons apple cider vinegar
Garlic Yogurt Sauce
- ½ cup plain vegan yogurt unsweetened, unflavored
- 2 cloves garlic minced
- 1 teaspoon cumin
- 2 Tablespoons lemon juice
- Salt and pepper to taste
Other ingredients
- 14 ounces extra-firm or sprouted tofu cut into 6 equal slabs
- 6 oil-free whole wheat pita bread or flatbread of choice
- 2 tomatoes sliced thin
- 1 white onion cut into slivers
- 5 ounce baby kale of other greens
Instructions
Marinating the Tofu
- Combine all the marinade ingredients.
- Whisk together.
- Press tofu or, if using super-firm or sprouted tofu, dry off, and cut into 6 equal pieces.
- Place tofu in a shallow refrigerator-safe container and pour the marinade over the tofu.
- Cover and refrigerate for 1-2 days!
Making the Garlic Sauce
- Place all the ingredients into a small bowl and stir.
- Refrigerate until ready to use.
Grilling
- 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.
Baking
- 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
- 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.
Assembling the vegan shawarma sandwich
- Lightly toast the pita or lavash bread
- Lay the pita or lavash wrap on a flat surface
- Add a small amount of baby kale or other greens to the center.
- Place one piece of grilled tofu in the center on top of the baby kale
- Add three thin slices of tomatoes and place them overlapping in the center
- Add onion slivers
- Top with yogurt shawarma sauce, hummus, tahini dressing, or all three.
Skip the Bread and Make it a Bowl
- Instead of bread, make a fattoush salad for the base
- Add the shawarma tofu, tomatoes, onions, and sauces
Notes
- 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.
Nutrition
Calories: 251kcal | Carbohydrates: 44g | Protein: 13g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 339mg | Potassium: 493mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3194IU | Vitamin C: 44mg | Calcium: 198mg | Iron: 4mg