Tofu Shawarma
560kcal
Ingredients
- 200 g extra-firm tofu
- 1 tablespoon olive oil
- ½ lemon juiced
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon oregano
- 0.5 teaspoon cayenne chili pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground ginger
- 2 garlic cloves minced
- 1 tablespoon corn flour
To Serve
- 2 flatbreads
- 1 head little gem lettuce
- 1 large tomato or 6 cherry tomatoes
- ½ cucumber
- 4 tablespoon homemade tzatziki
Equipment
Method
- Remove the tofu from its packaging and use a clean cloth to pat it dry, gently squeezing the tofu to remove as much excess moisture as possible.
- Use the slicing side of your box grater to slice the tofu thinly. Gently arrange the tofu on a lined baking sheet.
- Preheat your oven to 180C | 356F.
- Mix together the shawarma marinade ingredients (all the spices, corn flour, lemon juice, olive oil, and honey). Add a tablespoon or two or water to loosen the marinade and make it easier to mix into the sliced tofu.
- Pour the shawarma sauce over the tofu and use tongs or your hands to gently coat every tofu slice in the marinade. The tofu is quite delicate when sliced so thinly, so I found using my hands the best method!
- Arrange the coated tofu so it’s spread across the baking tray, and then bake the tofu for 15 - 20 minutes until it’s just beginning to crisp at the edges.
- Arrange the flatbreads with your salad ingredients, the tofu shawarma, and the tzatziki sauce.
Nutrition
Serving1gCalories560kcalCarbohydrates84gProtein25gFat17gSaturated Fat3gPolyunsaturated Fat13gCholesterol2mgSodium1718mgFiber14gSugar22g
Notes
For a Crispy Shawarma Wrap
Make your sauce by combining the following in a bowl: - 2 tablespoon olive oil - 1 tablespoon tomato paste/puree - 1 tablespoon pomegranate molasses - 1 teaspoon sumac - 0.5tsp salt Then, make the wrap in the same way as outlined above and roll it up tightly. Use bigger wraps for this method so you've got lots of room to get a tight roll that won't split or open when in the pan. Heat up a pan and press the wrap seam-side down to seal the wrap. Brush the other side with the tomato sauce, then flip the wrap and brush the other side too. Fry on all sides until crispy and serve with a bowl of the tzatziki or a garlic yogurt sauce on the side!Other Tips
- If you don’t have a box grater, you could simply slice the tofu thinly with a knife or you could try a mandolin instead.
- For a spicier shawarma marinade, increase the quantity of cayenne chili paste used.
- You could fry the tofu instead of baking it if you prefer. This recipe can also work great in the air fryer, just take care not to break the tofu too much when transferring it to your air fryer basket. Bake in the air fryer for no more than 10 minutes (the tofu is thin so it will cook quickly!).