Vegan Shawarma

This vegan shawarma is filled with bold and delicious Middle Eastern flavours. Made with frozen tofu, it makes a healthy plant-based alternative to traditional meat shawarma.

Indulge in the satisfying flavours of this vegan shawarma – a plant-based twist on a classic Middle Eastern dish made with tofu. It makes a healthy plant-based alternative to traditional meat shawarma. Perfect meat-free option for anyone following a flexitarian diet.

I like to serve this vegan shawarma wrapped in soft wrap or flatbread and enjoy it with a selection of raw vegetables, salad leaves, and homemade tzatziki. So good and satisfying!

To give the tofu more texture and flavour, I freeze it first. You can read more about this step below. It requires a little bit of planning, so if you want to make this recipe at the last minute, you can just use chilled tofu instead, pressing it first as explained in the recipe notes below.

For this recipe, I make my own shawarma blend, using a little cayenne pepper for heat, paired with warm and aromatic allspice. You can customise the shawarma blend to your own preference, either by playing with the heat level or by adding ground cardamom, cinnamon, nutmeg, or cloves. You can even use your favourite store-bought shawarma blend!

I usually make the tzatziki while the tofu is marinating. The recipe below includes a version made with dairy-free yoghurt. You can also make my vegan tzatziki with cashew nuts or swap for conventional yoghurt.

What is shawarma?

Shawarma is a tasty Middle Eastern dish, traditionally made with thinly sliced meat such as chicken, beef, and/or lamb. The meat is first seasoned with a flavoursome spice blend, then slow-roasted until tender. Shawarma is typically served as a wrap paired with different sauces, dips, raw and/or pickled vegetables. You will also find it served with rice or salads.

Why use frozen tofu?

In my cookbook ‘Less Meat, More Plants” (pages 67-70), I included a guide on how to prepare tofu. One of the methods involves freezing tofu first, then thawing it before cooking it. Freezing tofu gives it a denser texture, making it firmer and chewier. It also improves the ability of tofu to absorb flavours. This method works best with firm and extra-firm tofu.

You can either freeze the tofu block whole (in its original packaging with the “tofu water”) or dice or cut the tofu into slices beforehand. The latter works well when you do not require a whole block at once.

Freezing causes the water molecules in the tofu to expand.This alters the structure of the tofu, resulting in a spongier and chewier tofu. As tofu thaws, it becomes more porous, and that, in turn, allows it to absorb flavours more easily.

Frozen tofu works perfectly for this vegan shawarma recipe, giving the tofu an extra bite and making it super tasty.

I always have a block or two of tofu in my freezer, ready to use at short notice. Properly stored, frozen tofu should last 3 to 5 months. To thaw it, simply put it in the fridge overnight. Once you are ready to use it, simply press the thawed tofu with your hands to extract any excess liquid.

Ingredients for vegan shawarma

To make this recipe, you will need some extra-firm tofu, olive oil, and lemon juice. You will also need:

Shawarma blend:

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp allspice
• 1/2 tsp garlic powder
• ½ tsp salt
• 1/4 tsp cayenne pepper

For the wraps:

• 4 soft wraps (Greek-style, flatbread etc..)
• 2 handfuls salad leaves
• 1 handful tomatoes, diced
• 1/4 cucumber, diced
• 1 small red onion, sliced
• mint sprigs, to taste
• dill fronds, to taste

For the tzatziki sauce:

• 250 ml yoghurt
• ½ large cucumber
• 1 Tbsp finely chopped mint to taste
• 1 Tbsp finely chopped dill to taste
• 1 grated garlic clove
• Lemon juice to taste
• Salt to taste

How to make vegan shawarma

Step 1: Prepare the tofu

To thaw the frozen tofu, leave it overnight in the fridge until completely defrosted. Then, gently press the thawed tofu with your hands to extract any excess liquid. (See note 1 if you are using tofu that has not been frozen).

Then cut the tofu into 1/4-cm thick rectangles (about 3 by 2 cm).

Step 2: Make the shawarma blend

In a large bowl, mix together the cumin, coriander, paprika, turmeric, allspice, garlic powder, salt, and cayenne pepper.

Step 3: Marinate the tofu

Toss the tofu in the shawarma blend with 4 tablespoons of olive oil and lemon juice. Leave to marinate for 15 minutes.

Step 4: Make the tzatziki sauce

In the meantime, make the tzatziki sauce. Grate the cucumber on the coarse side of a box grater. Squeeze with your hands to discard as much water as possible. Mix the cucumber with yoghurt, mint, dill, and garlic. Season to taste with lemon juice and salt. Set aside.

Step 5: Fry the tofu

Heat 4 tablespoons of olive oil over medium-high heat in a large frying pan and fry the tofu until golden all over.

Step 6: Build the vegan shawarma wraps and serve

To build the wraps, place some salad leaves on each wrap. Top with grilled tofu, tomatoes, cucumber, red onion, and herbs.

Drizzle some tzatziki sauce on top. Roll the wraps and serve.

Serving suggestions

I enjoy eating this vegan shawarma with cooling tzatziki sauce. However, you can also serve it with hummus, tahini sauce, whipped tahini, or any of the three tahini dressings in my cookbook on page 303.

These vegan shawarma wraps make a substantial meal, especially when rolled in a large soft wrap. If you prefer something lighter, you can skip the bread and serve the fried tofu over salad, rice, quinoa, or other wholegrain.

Watch how to make this recipe

I hope you enjoy this vegan shawarma recipe as much as I do. If you make this recipe, don’t forget to tag me on Instagram!

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