Tofu Shawarma Marinated Flavors (Print View)
Spice-marinated tofu roasted golden and served in warm flatbreads with tahini and fresh veggies.
# What You'll Need:
→ Marinated Tofu
01 - 14 oz extra-firm tofu, pressed and sliced
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 tablespoons soy sauce (or tamari for gluten-free)
05 - 3 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground turmeric
10 - 1/2 teaspoon ground cinnamon
11 - 1/2 teaspoon cayenne pepper (optional)
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon ground black pepper
→ For Serving
14 - 4 flatbreads or pita (use gluten-free if needed)
15 - 1 small red onion, thinly sliced
16 - 1 cucumber, diced
17 - 2 tomatoes, chopped
18 - Fresh parsley, chopped
19 - Vegan tahini sauce
# Method:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, soy sauce, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper until a smooth, fragrant paste forms.
02 - Add the pressed and sliced tofu to the marinade, tossing gently to ensure each piece is evenly coated. Allow the tofu to marinate for at least 20 minutes at room temperature, or up to 2 hours refrigerated for a more pronounced flavor profile.
03 - Preheat the oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
04 - Arrange the marinated tofu slices on the prepared baking sheet in a single, even layer, spacing them apart to allow proper browning. Bake for 25 to 30 minutes, flipping the slices halfway through, until the tofu is golden and develops slightly crisp edges.
05 - Warm the flatbreads or pitas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and place in the oven during the last few minutes of roasting.
06 - Layer the roasted tofu slices onto each warm flatbread. Top with sliced red onion, diced cucumber, chopped tomatoes, and fresh parsley. Drizzle generously with tahini sauce, then roll or fold the flatbread and serve immediately.
# Insider Tips:
01 -
- The spice blend coats every inch of the tofu and tastes like it came from a restaurant down the street.
- It is weeknight friendly, requiring mostly pantry staples and hands off oven time.
- Leftovers make an incredible next day lunch stuffed into a wrap with extra tahini.
02 -
- Under pressed tofu will steam instead of roast, so take the extra minute to squeeze out the water firmly.
- Flipping the slices halfway through is the difference between soggy bottoms and evenly crisped shawarma.
03 -
- Freeze and thaw the tofu before pressing for a spongier texture that absorbs marinade like a sponge and crisps up dramatically in the oven.
- Double the spice blend and keep the extra in a jar for the next time you want shawarma flavor on roasted vegetables or even scrambled chickpeas.