Tofu Shawarma with Lemon Garlic Sauce (Vegan)

5 from 1 vote

Tofu Shawarma with Lemon Garlic Sauce (Vegan)

An easy recipe for tofu shawarma, perfect for making tofu shawarma rice bowls or serving in a pita. This recipe has a marinating time of 30 minutes (or up to 24 hours if you want to prep in advance), so be sure to plan for that extra time.

Prep Time10

Cook Time20

Total Time1

Course: Main Course

Cuisine: American, Middle Eastern

Diet: , ,

Servings:

Calories: 128kcal

Author: Kate Vaynshteyn

Equipment

Ingredients

For the tofu shawarma:

14-16 ounce block extra firm tofu pressed to remove water
2 tablespoons olive oil
1-2 cloves garlic grated or pressed
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon smoked paprika
¼ - 1 teaspoon cayenne powder to taste, or skip for no spice
1 teaspoon salt
½ - 1 teaspoon ground black pepper or to taste

For the garlic sauce:

½ cup plain vegan yogurt unflavored and unsweetened
1 clove garlic grated or pressed
1-2 teaspoon lemon juice to taste
¼ teaspoon ground cumin
1-2 tablespoons fresh cilantro leaves or parsley
salt and pepper to taste (about ⅛-¼ teaspoon each)
water to thin out sauce, if needed

For serving:

fresh diced tomato
fresh diced cucumber
pickled red onions see notes below for recipe, start these while the tofu is marinating
cooked rice or pita
hummus
fresh cilantro or parsley leaves

Instructions

Slice the tofu into 1-inch strips, then use your hands to break them into 1-inch pieces.
In a medium-large bowl, combine all the seasonings for the tofu shawarma marinade (olive oil through pepper) and mix well. Add the tofu pieces and use your hands to gently coat all the pieces. If needed, add a drizzle of olive oil to help spread out the seasonings. Marinate for at least 30 minutes or up to 24 hours. If marinating over 30 minutes, place the tofu in the fridge.
When ready to bake, preheat the oven to 400F. Line a large baking dish with parchment paper. (Now is a good time to make rice if you haven't yet!).
Spread the tofu onto the parchment paper and bake for 20 minutes.
While the tofu is baking, prepare the sauce: Combine all the ingredients in a small bowl and mix together. Give it a taste and adjust the flavor with salt, pepper, or lemon juice, if needed. If you want a thinner sauce, stir in a teaspoon or two of water.
Serve the tofu shawarma hot. If making bowls, place the tofu pieces over rice or chopped lettuce, along with chopped veggies, a dollop of hummus, some pickled onions, and a drizzle of garlicky yogurt sauce.
If making pitas, warm up the pita to make it soft, spread some hummus on it, then assemble with all the toppings and drizzle with sauce.

Notes

The nutrition facts are an estimate for the tofu only assuming 4 servings from 1 pound of tofu and do not include sauce, rice, or any toppings because I cannot control how much sauce you use.

Quick pickled red onions:

½ cup water
½ cup apple cider vinegar (use the cheap stuff here, not the "with the mother" vinegar)
1.5 teaspoons salt
1 tablespoon organic sugar
1 red onion, thinly sliced

Combine all the ingredients in a small saucepan. Bring to a boil and stir to dissolve salt and sugar. Remove from heat. Add the sliced onion, stir to submerge the onion in the liquid, and let cool to room temperature. Stir a few times to make sure all the onions are covered in liquid. Store leftovers in a glass jar in the fridge for up to 1 week.

Nutrition