Vegan Shawarma Crispy Tofu
This recipe blends the warm spices of shawarma with crispy baked tofu, creating a delightful dish that’s both comforting and nourishing. I love how the spices transform the tofu into something truly extraordinary!
I first fell in love with shawarma during a trip to the Middle East, where the flavors danced in my mouth.
This vegan version, with crispy tofu, brings back those memories while respecting my plant-based lifestyle.
It’s a joy to prepare, and I always feel a bit like a culinary magician when the spices come together beautifully.
Plus, the whole house smells amazing while it bakes!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can swap out the spices based on what you have! If you like a little heat, adding cayenne pepper is a fantastic option. Also, feel free to use your favorite plant-based yogurt if you want a creamier sauce instead of tahini.
Tips & Notes
- •I love to make a big batch of the spice mix ahead of time and store it in a glass jar. It makes whipping up this dish so much easier!
- •If you want to add some crunch, throw in some toasted pine nuts or sunflower seeds on top before serving.
Recipe Variations
- •You can mix in some roasted vegetables for a heartier filling.
- •If I’m feeling adventurous, I’ll add a bit of harissa for a spicy kick in the tahini sauce!
Storage & Freezing
Leftover crispy tofu can be stored in an airtight container in the fridge for up to 3 days. I like to reheat it in the oven to keep that nice crispiness!
Frequently Asked Questions
Can I use tempeh instead of tofu?
Absolutely! Tempeh will give you a different texture, but it’ll soak up those spices beautifully. Just make sure to slice it thinly.
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This recipe blends the warm spices of shawarma with crispy baked tofu, creating a delightful dish that’s both comforting and nourishing. I love how the spices transform the tofu into something truly extraordinary!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Press the tofu to remove excess moisture. I usually wrap it in a clean kitchen towel and place a heavy skillet on top for about 15 minutes.
- 3
Once pressed, cut the tofu into bite-sized cubes.
- 4
In a large bowl, whisk together the olive oil, cumin, coriander, smoked paprika, cinnamon, turmeric, garlic powder, black pepper, salt, lemon juice, and maple syrup.
- 5
Add the tofu cubes to the bowl and gently toss them until they’re all well-coated in the spice mixture.
- 6
Spread the tofu in a single layer on the prepared baking sheet. Bake for about 25-30 minutes, flipping halfway through, until they’re golden brown and crispy.
- 7
While the tofu bakes, prepare your pita and fresh veggies.
- 8
Once the tofu is done, assemble your pitas with the crispy tofu, fresh vegetables, and drizzle with tahini sauce. Enjoy!
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