Vegan Shawarma

Vegan Shawarma

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

Ingredients

  • extra firm tofu

    one block, thinly sliced

    375 g
  • soy sauce

    or tamari for gf

    ¼ c
  • maple syrup
    1 tbsp
  • olive oil
    1 tbsp
  • lemon

    juiced

    ½
  • cumin
    1 tsp
  • paprika
    1 tsp
  • cinnamon
    ½ tsp
  • red onion

    thinly sliced

    1
  • granulated sugar
    1 tbsp
  • boiling water
    1 c
  • vinegar
    1 c
  • vegan yogurt

    unsweetened

    1 c
  • olive oil
    2 tbsp
  • fresh dill

    chopped

    2 tbsp
  • persian cucumber

    grated

    1
  • salt
    ½ tsp
  • tomato

    finely diced

    1
  • handful dill

    chopped

    1
  • persian cucumbers

    finely diced

    2
  • pickled radishes
  • flatbreads

    pita or naan

    4

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.

Vegan Shawarma

Vegan Shawarma

5.0(4)25 min4 servings362 cal

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Ratings & Reviews

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Exceptional

Based on 4 ratings

plantyou.com
5.0(4 reviews)
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About this Recipe

Craving the vibrant flavors of Middle Eastern cuisine, but looking for a satisfying plant-based option? This Vegan Shawarma recipe delivers all the savory goodness you desire in a quick, easy weeknight dinner.

What makes this dish a standout is its clever use of thinly sliced extra firm tofu marinated and cooked to perfection, creating a delightful plant-based alternative to traditional shawarma meat. Coupled with a bright, creamy vegan tzatziki and tangy quick pickled onions, every bite offers a harmonious blend of textures and tastes that elevate a simple meal into something special.

Prepare for a symphony of flavors and textures that will make this a new favorite. You'll experience the savory, spiced tofu, infused with aromatic cumin, paprika, and cinnamon, wrapped in warm, soft flatbread. This is beautifully complemented by the cool, refreshing crunch of finely diced cucumbers and tomatoes. The creamy vegan tzatziki, bright with fresh dill and grated cucumber, provides a soothing counterpoint to the rich spices, while the zingy quick pickled onions add a delightful pop of acidity that cuts through the richness. It's a naturally hearty and fulfilling main course, designed for an easy plant-based dinner that truly satisfies without compromising on taste or complexity.

While the recipe is fantastic as written, you can easily adapt it to your pantry or preferences. For a gluten-free option, simply swap the soy sauce for tamari. If you don't have fresh dill on hand for the tzatziki or garnish, a pinch of dried dill can work in a pinch, though fresh is highly recommended for that bright flavor. Feel free to experiment with different types of flatbreads, such as soft pita or naan, to wrap your delicious filling.

This quick vegan dinner is perfectly suited for busy weeknights when you need a flavorful meal fast. Serve these satisfying shawarma wraps with a simple side salad or just enjoy them as a complete meal on their own.

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