Vegan Shawarma

Vegan Shawarma

from plantyou.com
Main Course
25 min
4 servings
362 kcal / serving

Delicious plant-based take on a classic middle eastern dish, served with creamy tzatziki and quick pickled onions.

Ingredients

  • 375 gramextra firm tofu (one block, thinly sliced)
  • ¼ cupsoy sauce (or tamari for gf)
  • 1 tbspmaple syrup
  • 1 tbspolive oil
  • ½lemon (juiced)
  • 1 tspcumin
  • 1 tsppaprika
  • ½ tspcinnamon
  • 1red onion (thinly sliced)
  • 1 tbspgranulated sugar
  • 1 cupboiling water
  • 1 cupvinegar
  • 1 cupvegan yogurt (unsweetened)
  • 2 tbspolive oil
  • 2 tbspfresh dill (chopped)
  • 1persian cucumber (grated)
  • ½ tspsalt
  • 1tomato (finely diced)
  • 1handful dill (chopped)
  • 2persian cucumbers (finely diced)
  • pickled radishes
  • 4flatbreads (pita or naan)

Directions

  1. 1

    Preheat the oven to 400F and prepare a parchment lined baking sheet.

  2. 2

    Create the marinade, by combining soy sauce, olive oil, lemon juice, cumin, maple syrup, paprika and cinnamon.

  3. 3

    Using a potato peeler or the slicing side of a box grater, thinly slice the tofu into strips, then transfer to a large bowl. Pour the marinade over top and toss the strips until coated. Then transfer to the baking sheet, and bake for 20 minutes, until crispy.

  4. 4

    Next, prepare the quick pickled onions. Add the thinly sliced red onion to a jar with the sugar, hot water and vinegar. Stir, and set aside.

  5. 5

    Finally, prepare the quick tzatziki. In a bowl, combine the yogurt, olive oil, dill, cucumber, and salt. Stir until mixed.

  6. 6

    Build the sandwiches. Spread the tzatziki onto the pitas, top with the cooked tofu shawarma and fresh vegetables. Carefully wrap the sandwich in foil or parchment to help it stay closed, and enjoy.