Plant-Based Tofu Shawarma Pitas Recipe
Prep Time:
40 minutes
Cook Time:
12 minutes
Servings:
4 Sandwiches
Ingredients
  • 1 (12-ounce) package extra-firm tofu
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cayenne pepper, or to taste
  • 3 cloves garlic, minced
  • ¼ cup extra virgin olive oil + more for frying
  • 3 tablespoons white vinegar
  • 3 tablespoons lemon juice
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • ¼ cup tahini
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 generous pinch of salt
  • 4 pitas
  • 2 plum or vine-ripened tomatoes, sliced
  • 1 cup shredded lettuce
  • ¼ red onion, thinly sliced
  • Pickles to taste
Directions
  1. Drain the tofu and press it slightly by hand to squeeze out a little water, pat it dry, and cut it into ½-inch cubes.
  2. Combine all the marinade ingredients in a large bowl and whisk well to combine.
  3. Add the tofu to the bowl and mix gently to coat it in the marinade. Set the bowl aside for 30 minutes to marinate.
  4. To make the tahini sauce, place the tahini, garlic, lemon juice, water, and salt in a small bowl and whisk well until thickened and creamy. Set aside.
  5. Heat 1 tablespoon olive oil in a large skillet on medium high.
  6. Place the marinated tofu cubes in a single layer in the hot pan, in batches if necessary. Do not add extra marinade beyond what is coating the pieces.
  7. Fry the tofu for about 10 minutes until crispy and browned, flipping occasionally with a spatula to cook on all sides.
  8. Remove the pan from the heat, pour a little of the remaining marinade over the tofu, and mix gently.
  9. Assemble the shawarma by first distributing the tofu evenly at the center of the 4 pitas.
  10. Add the tomato, lettuce, red onion, pickles to taste, and a generous drizzle of tahini sauce on top of the tofu.
  11. Serve immediately.