Crispy Tofu Shawarma Wraps

Name: Crispy Tofu Shawarma Wraps
Cook time: 35 min
Total time: 35 min
Ingredients: 7oz Tofu (Firm), or extra-firm; 1 tbsp Olive Oil; 1 tbsp Unsweetened Vegan Yogurt; 1/2 tbsp Cornstarch, optional; 1/2 tbsp Soy Sauce, optional; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/2 tsp Smoked Paprika; 1/2 tsp Ground Cumin; 1/2 tsp Ground Coriander; 1/4 tsp Oregano, dried; 1/4 tsp Chili Flakes; 1/4 tsp Pepper (Black); 1/4 tsp Sea Salt; 1/4 cups Unsweetened Vegan Yogurt; 1/2 tbsp Lemon Juice; 1/2 Garlic Clove, grated; Some Salt, pinch; 1/8 Red Onion, thinly sliced; 1/4 Cucumber, diced; 1/2 cups Cherry Tomatoes, halved; Some Salt, pinch, for seasoning; Some Pepper (Black), pinch, for seasoning

These crispy tofu shawarma wraps pack all the bold, spiced flavor of classic shawarma in a fresh, satisfying vegetarian format. The tofu is shaved thin, coated in a fragrant yogurt-spice marinade, and baked until crisp at the edges, then tucked into warm wraps with a cool lemony yogurt sauce and bright chopped salad. They’re easy to assemble and make a great weeknight meal or casual lunch.

These crispy tofu shawarma wraps pack all the bold, spiced flavor of classic shawarma in a fresh, satisfying vegetarian format. Th... Show more

By Ahmad Noori ·
Tofu Variation of One-pan Chicken Shawarma Rice Bowls

Health Grade

B · Healthy

Time

35 min

Price

2,98 €

Calories

568 kcal

vegan

low calorie

high protein

low carb

keto

low sugar

Method

Preheat the oven

Set the oven to 425° F and line a baking sheet with parchment paper so the tofu can crisp without sticking.

Dry and slice tofu

Pat the Firm Tofu very dry with paper towels or a clean kitchen towel. If it feels especially wet, gently press it for a few minutes first. Using a sharp knife, mandoline, or vegetable peeler, slice the tofu into very thin pieces, about 2 to 4 mm thick, so the edges get crisp in the oven while the centers stay a little chewy.

Season the tofu

In a large bowl, combine the sliced tofu with Olive Oil, Unsweetened Vegan Yogurt, Cornstarch if using, Soy Sauce if using, Garlic Powder, Onion Powder, Smoked Paprika, Ground Cumin, Ground Coriander, Dried Oregano, Chili Flakes, Black Pepper, and Sea Salt. Toss gently with your hands or a spatula until every slice is evenly coated and glossy, taking care not to break the tofu too much.

Bake until crisp

Spread the coated tofu over the prepared baking sheet in a single layer, giving the pieces a little space wherever possible. Bake for 20 to 25 minutes, flipping the slices halfway through, until the tofu is browned at the edges and crisp in spots.

Mix the yogurt sauce

While the tofu bakes, stir together more vegan yogurt, Lemon Juice, Garlic Clove, and a pinch of Salt in a small bowl until smooth and creamy. Taste and adjust if you want it brighter with more lemon or a little saltier.

Prep the salad

Thinly slice the Red Onion, dice the Cucumber, and halve the Cherry Tomatoes if you have not already. Put them in a bowl and toss with a pinch of salt and a pinch of black pepper until lightly seasoned.

Warm the wraps

Heat a dry skillet over medium heat. Warm the wraps or flatbreads for 30 seconds per side, just until soft, flexible, and easy to roll without cracking.

Assemble and serve

Spread each wrap with a spoonful of yogurt sauce, add a generous layer of crispy tofu, and top with the onion-cucumber-tomato salad. Drizzle over a little more sauce, then fold or roll the wraps tightly and serve right away while the tofu is still crisp.