Tofu Shawarma Marinated Flavors (Printable version)
Spiced and grilled tofu strips with aromatic Middle Eastern marinade, perfect for wraps and bowls.
# What you need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and sliced into strips
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp ground turmeric
10 - 1/2 tsp cayenne pepper (optional)
11 - 1 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper
→ Serving Suggestions
13 - 4 pita breads or flatbreads
14 - 1 cup shredded lettuce
15 - 1 medium tomato, thinly sliced
16 - 1/2 medium red onion, thinly sliced
17 - 1/2 cup vegan yogurt or tahini sauce
18 - Fresh parsley, chopped
# How To:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne pepper (if using), salt, and black pepper until smooth and well combined.
02 - Add the pressed tofu strips to the marinade, turning each piece to ensure even coating. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for more intense flavor development.
03 - Preheat the oven to 430°F (220°C) with a lined baking sheet inside, or heat a grill pan over medium-high heat until it begins to lightly smoke.
04 - Arrange the marinated tofu strips on the preheated baking sheet or grill pan in a single layer. Roast or grill for 18 to 20 minutes, flipping halfway through, until the tofu is golden brown with slightly crisp edges.
05 - Warm the pita breads or flatbreads in the oven during the last 2 minutes of cooking, or toast them briefly on the grill pan until pliable and lightly charred.
06 - Layer shredded lettuce, sliced tomato, red onion, and grilled tofu strips onto each warmed bread. Drizzle generously with vegan yogurt or tahini sauce, sprinkle with fresh parsley, and serve immediately.
# Expert Advice:
01 -
- The spice blend is so aromatic that even devoted meat eaters will hover around the kitchen waiting for the tray to come out.
- It comes together with pantry staples you probably already have, and the marinating step is mostly hands-off.
02 -
- Under-pressed tofu is the number one reason the marinade slides right off instead of soaking in, so take the pressing step seriously.
- A pinch of sumac or allspice added to the marinade transforms the flavor from good to genuinely restaurant-quality.
03 -
- Freeze and thaw the tofu before marinating to create a spongier texture that absorbs the spices like a sponge, completely changing the game.
- Double the marinade and save half in the fridge for a second batch later in the week.