Description
These crispy tofu shawarma wraps are packed with veggies, stuffed onto a soft pita, and piled with toppings. The tofu gets so caramelized and flavorful you won’t miss the meat one bit!
Ingredients
Units
Scale
For the tofu:
- 16 oz super firm tofu, cut into 1/2″ thick slabs (I cut it lengthwise in half) then slice into 1/2″ thick slices
- 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
For the 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
For the Pitas:
- 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
- Pat the tofu dry and cut it into 1/2-inch-thick slabs, then into 1/2-inch-thick pieces. (Super firm tofu does not need pressing. If using firm or extra-firm tofu, drain on paper towels for 20 minutes first, then pat dry.)
- Microwave the olive oil, garlic powder, cumin, smoked paprika, coriander, cinnamon, salt, and pepper in a medium bowl, for 30 seconds. Whisk and microwave again for 30 seconds. Whisk in the lemon juice and honey until the honey has dissolved.
- Arrange the tofu in a single layer on a rimmed baking sheet and spoon the marinade evenly over top. Gently turn the tofu to coat. Cover and refrigerate for at least 1 hour, or up to 24 hours.
- Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a rimmed baking sheet with aluminum foil. Arrange the tofu in a single layer, spaced evenly apart. Broil until well browned on the first side, 7 to 10 minutes, rotating the sheet halfway through. Gently flip the tofu and broil until well browned on the second side, 5 to 7 minutes, rotating the sheet halfway through. Broilers can vary, so keep a close eye on it! You want the edges to be very dark, in order for the tofu to get crispy.
- While the tofu broils, make the cilantro sauce. Blend the mayonnaise, lime juice, water, cilantro, and salt until mostly smooth.
- Divide the tofu evenly among the warm pitas. Top with chopped tomato, fresh herbs, and pickled red onion, then drizzle with the cilantro sauce. Serve.
Notes
I don’t recommend using parchment paper, as it’s generally not broiler-safe. Stick to aluminum foil or just use an unlined baking sheet.