Tofu Shawarma
This easy tofu shawarma recipe makes the perfect high-protein vegan lunch when used in a flatbread or a fresh salad. It’s ready in under 25 minutes and packed with deliciously earthy shawarma spices.
I love this tofu shawarma served with my homemade tzatziki dip and (if you have the time) a homemade flatbread with lots of fresh and crunchy salad toppings. It would also be delicious with whipped feta and harissa chickpeas in a salad or with pitta to mop everything up!
This recipe is also perfect for meal prepping and use in a variety of ways – it’s high in protein, packed with flavor, can be eaten hot or cold, and is great for lunches and dinners.
Ingredient Notes
The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t eat/find a certain ingredient.
- Tofu: I highly recommend using extra-firm tofu to make your tofu shawarma. Silken tofu will be far too watery and won’t hold its shape when sliced so thinly. I rarely press my tofu – instead, I use a clean muslin cloth to pat it dry all over and gently squeeze any excess liquid out before slicing. This helps the tofu absorb the flavors of your marinade and get deliciously crispy in the oven.
- Olive Oil: We use just a tablespoon of olive oil in the marinade to help coat the tofu when cooking. You could also use vegetable oil or coconut oil if you prefer.
- Lemon: A squeeze of about half a lemon’s worth of juice into the marinade gives your shawarma marinade a lovely fresh, zingy edge. Reserve the other half of the lemon to squeeze over the finished dish – don’t skip it!
- Honey: Honey also contrasts so beautifully with the earth, spicy flavors of the shawarma sauce, and also helps to give your tofu a lovely crispy, caramelized texture when cooked.
- Seasonings: Shawarma is made from a unique combination of spices including cumin, turmeric, and paprika, originating from Middle Eastern cooking. If you prefer, you can find ready-made shawarma seasonings in most local stores – however, here I’ve mixed my own combination of spices. I’ve listed everything used and the exact quantities in the recipe card.
