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Tofu Shawarma Wraps Recipe

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4.3 from 11 reviews

These Tofu Shawarma Wraps offer a flavorful and crispy plant-based twist on traditional shawarma, marinated with a blend of aromatic spices and broiled to perfection. Paired with a refreshing cilantro sauce, fresh veggies, and warm pita bread, this recipe creates a delicious and satisfying vegan meal perfect for lunch or dinner.

Ingredients

Tofu and Marinade

  • 16 oz super firm tofu, cut into 1/2″ thick slabs then sliced into 1/2″ pieces
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon honey or maple syrup

Cilantro Sauce

  • 1/4 cup mayonnaise or Vegenaise
  • Juice from 1/2 lime
  • 1 tablespoon water
  • 1/2 cup loosely packed cilantro leaves
  • Pinch of salt to taste

Wrap Assembly

  • 4 (8-inch) pitas, warmed
  • 1 tomato, cored and chopped
  • 1/4 cup chopped fresh parsley and/or cilantro
  • 1/2 cup pickled red onion (optional)

Instructions

  1. Prepare the tofu: Pat the super firm tofu dry and cut into 1/2-inch-thick slabs, then slice each slab into 1/2-inch-thick pieces. If using firm or extra-firm tofu, drain it on paper towels for 20 minutes before patting dry to remove excess moisture.
  2. Make the marinade: In a medium bowl, microwave olive oil, garlic powder, ground cumin, smoked paprika, ground coriander, ground cinnamon, salt, and black pepper for 30 seconds. Whisk the mixture well, microwave again for another 30 seconds, then whisk in lemon juice and honey (or maple syrup) until the honey dissolves.
  3. Marinate the tofu: Arrange the tofu pieces in a single layer on a rimmed baking sheet. Spoon the marinade evenly over the tofu and gently turn each piece to coat thoroughly. Cover the tray and refrigerate for at least 1 hour or up to 24 hours for maximum flavor absorption.
  4. Broil the tofu: Move an oven rack 6 inches from the broiler element and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Place the tofu pieces in a single layer spaced evenly apart. Broil until well browned on one side, approx. 7 to 10 minutes, rotating the sheet halfway. Flip the tofu pieces gently and broil until well browned on the second side, about 5 to 7 minutes, rotating the sheet halfway through. Watch closely to achieve crispy, darkened edges.
  5. Prepare the cilantro sauce: While the tofu broils, blend mayonnaise or Vegenaise, lime juice, water, cilantro leaves, and a pinch of salt in a blender or food processor until mostly smooth and creamy.
  6. Assemble the wraps: Divide the broiled tofu evenly among the warmed pitas. Top each with chopped tomato, fresh parsley and/or cilantro, and pickled red onion if using. Drizzle the cilantro sauce over the fillings. Serve immediately for the best texture and flavor.

Notes

  • Use super firm tofu to avoid pressing; firm tofu requires draining and pressing for best texture.
  • Broiler heat levels vary, so monitor tofu closely to prevent burning.
  • For a vegan version, substitute honey with maple syrup and use Vegenaise instead of mayonnaise.
  • Pickled red onions add a tangy contrast but are optional based on preference.
  • Marinating tofu longer enhances the flavor intensity, up to 24 hours is ideal.

Find it online: https://yumntasty.com/tofu-shawarma-wraps-recipe/