Tofu Shawarma Marinated Flavors (Printable)

Spiced and grilled tofu strips with warm Middle Eastern aromatics, perfect in wraps or bowls.

# What You’ll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and sliced into strips

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp ground turmeric
10 - 1/2 tsp cayenne pepper (optional, for heat)
11 - 1 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper

→ Serving Suggestions

13 - 4 pita breads or flatbreads
14 - 1 cup shredded lettuce
15 - 1 tomato, thinly sliced
16 - 1/2 red onion, thinly sliced
17 - 1/2 cup vegan yogurt or tahini sauce
18 - Fresh parsley, chopped

# Directions:

01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne pepper (if using), salt, and black pepper until smooth and well combined.
02 - Add the pressed tofu strips to the marinade, turning each piece to ensure even coating. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for more intense flavor penetration.
03 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper, or alternatively heat a grill pan over medium-high heat until lightly smoking.
04 - Arrange the marinated tofu strips on the prepared baking sheet or grill pan in a single layer. Roast or grill for 18 to 20 minutes, flipping halfway through, until the edges are golden brown and slightly crisp.
05 - Warm the pita breads or flatbreads in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in the oven for 2 to 3 minutes until pliable.
06 - Layer shredded lettuce, sliced tomato, red onion, and the grilled tofu strips onto each warmed bread. Drizzle generously with vegan yogurt or tahini sauce, scatter with chopped fresh parsley, and serve immediately.

# Expert Suggestions:

01 -
  • The spice blend is so good you will want to double it and keep a jar in your pantry for everything from roasted carrots to popcorn.
  • It transforms a humble block of tofu into something you would genuinely pay good money for at a market stall.
  • Marinating overnight means dinner practically cooks itself the next day.
02 -
  • Under pressed tofu will steam instead of roast and you will end up with rubbery strips instead of caramelized ones.
  • If the marinade seems too thick add another half tablespoon of lemon juice to loosen it because it needs to coat evenly.
03 -
  • Freeze and thaw your tofu before pressing because the ice crystals create tiny pockets that soak up marinade like nothing else.
  • Let the cooked tofu rest for two minutes off the heat before assembling so the exterior sets and stays crispy inside the wrap.

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