Shawarma-Spiced Tofu Pita Wraps
A vegetarian twist on traditional shawarma featuring crispy, spiced tofu served in warm pitas with creamy garlic yogurt sauce, fresh cucumbers, pickled red onions, and mint leaves. This plant-based meal combines Middle Eastern flavors with protein-rich tofu.
Ingredients
- •½ small red onion
- •3 Tbsp seasoned rice vinegar
- •14 oz firm tofu
- •3 Tbsp extra-virgin olive oil
- •2 tsp ground coriander
- •2 tsp smoked Spanish paprika
- •½ tsp crushed red pepper flakes
- •½ tsp ground cinnamon
- •1 tsp kosher salt
- •½ cup whole-milk Greek yogurt
- •1 clove garlic
- •4 piece pitas
- •2 piece Persian cucumbers
- •1 handful mint leaves
Cooking Instructions
- 1.
Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
5 min
- 2.
Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20-25 minutes (the tofu will get crispier as it cools, so don't be tempted to take it too far and dry it out in the oven).
25 min
- 3.
Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.
10 min
