Go Back
–+ servings

Vegan Shawarma Recipe

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.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Nut-Free Recipes, Vegan Recipes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Quick & Easy, Sandwiches & Wraps
Cuisine Middle Eastern
Servings 4 wraps
Calories 558 kcal

Equipment

1 mixing bowl
1 frying pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

FOR THE TOFU:

  • 400 g extra-firm tofu, frozen then thawed - see note 1
  • 4 Tbsp olive oil
  • 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
  • 4 Tbsp olive oil
  • 2 Tbsp lemon juice

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 (dairy-free)
  • 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

Instructions
 

  • To thaw the frozen tofu, leave it overnight in the fridge until completely defrosted.
  • 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).
    400 g extra-firm tofu, frozen then thawed - see note 1
  • Cut the tofu into 1/4-cm thick rectangles (about 3 by 2 cm).
  • Make the shawarma blend: In a large bowl, mix together the cumin, coriander, paprika, turmeric, allspice, garlic powder, salt, and cayenne pepper.
    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
  • Toss the tofu in the shawarma blend with 4 tablespoons of olive oil and lemon juice.
    4 Tbsp olive oil, 2 Tbsp lemon juice
  • Leave to marinate for 15 minutes.
  • 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.
    250 ml yoghurt (dairy-free), ½ large cucumber, 1 Tbsp finely chopped mint, 1 Tbsp finely chopped dill, 1 grated garlic clove, Lemon juice, Salt
  • Heat 4 tablespoons of olive oil over medium-high heat in a large frying pan.
    4 Tbsp olive oil
  • Fry the tofu until golden all over.
  • To build the wraps, place some salad leaves on each wrap. Top with grilled tofu, tomatoes, cucumber, red onion, and herbs.
    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
  • Drizzle some tzatziki sauce on top.
  • Roll the wraps and serve.

Notes

Note 1:
  • If you are using tofu that has not been frozen, press it for at least 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top.

Nutrition

Serving: 1wrapCalories: 558kcalCarbohydrates: 41gProtein: 16gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gCholesterol: 8mgSodium: 834mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 297IUVitamin C: 10mgCalcium: 228mgIron: 4mg

Find this recipe online:

Vegan Shawarma Recipe

https://theflexitarian.co.uk/recipe-items/vegan-shawarma/