Tofu Shawarma Marinated Flavors (Printer-friendly)
Spice-marinated tofu roasted golden and served in warm flatbread with fresh veggies and tahini sauce.
# What You'll Need:
→ Marinated Tofu
01 - 14 oz extra-firm tofu, pressed and sliced
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 tbsp soy sauce (use tamari for gluten-free)
05 - 3 cloves garlic, minced
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground turmeric
10 - 1/2 tsp ground cinnamon
11 - 1/2 tsp cayenne pepper (optional)
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
→ For Serving
14 - 4 flatbreads or pita (gluten-free if needed)
15 - 1 small red onion, thinly sliced
16 - 1 cucumber, diced
17 - 2 medium tomatoes, chopped
18 - Fresh parsley, chopped
19 - Vegan tahini sauce
# How To Make It:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, soy sauce, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper until well combined.
02 - Add the pressed and sliced tofu to the marinade, tossing gently to coat each piece evenly. Allow to marinate for at least 20 minutes, or up to 2 hours refrigerated for more pronounced flavor penetration.
03 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
04 - Arrange the marinated tofu slices on the prepared baking sheet in a single even layer, avoiding overlap. Bake for 25 to 30 minutes, flipping the slices halfway through, until golden brown with lightly crisped edges.
05 - Warm the flatbreads or pita in a dry skillet over medium heat or directly on the oven rack for 30 seconds per side until pliable.
06 - Layer the roasted tofu, sliced red onion, diced cucumber, chopped tomatoes, and fresh parsley onto each warm flatbread. Drizzle generously with tahini sauce, then roll or fold and serve immediately.
# Expert Hints:
01 -
- The spice blend is so aromatic that your whole kitchen will smell like a Middle Eastern street food market within minutes.
- Pressing and roasting the tofu gives it a chewy golden texture that even skeptical eaters end up loving.
- Everything comes together on one baking tray which means cleanup is almost effortless.
- It is endlessly customizable so you can switch up the toppings based on whatever is in your fridge.
02 -
- Pressing the tofu is not optional because unpressed tofu releases water during roasting and steams instead of getting crispy.
- Do not overcrowd the baking tray or the tofu will cook unevenly and stay soggy on the bottom.
- The marinade can be made a day ahead and stored in the fridge, which actually intensifies the flavors beautifully.
03 -
- For an extra smoky char, finish the tofu under the broiler for two to three minutes after roasting and watch it carefully so it does not burn.
- Swapping soy sauce for tamari keeps this completely gluten free without sacrificing any of the savory depth.