Description

Golden, spiced crispy tofu shawarma roasted to perfection and wrapped in warm flatbread with fresh vegetables and creamy garlic yogurt sauce for a bold and satisfying plant-based meal.

Ingredients

2 (14-ounce) blocks extra-firm tofu, pressed and cubed

3 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon garlic powder

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper (optional)

1 tablespoon lemon juice

Salt and black pepper to taste

4 flatbreads or pita breads

1 cup shredded lettuce

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

Fresh parsley, chopped

For the Garlic Yogurt Sauce:

1 cup plain Greek yogurt (or dairy-free yogurt)

2 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon tahini

Salt to taste

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, toss the pressed tofu cubes with olive oil, cumin, smoked paprika, coriander, turmeric, garlic powder, cinnamon, cayenne (if using), lemon juice, salt, and black pepper until evenly coated.
Spread the tofu in a single layer on the prepared baking sheet.
Bake for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.
While the tofu bakes, whisk together Greek yogurt, minced garlic, lemon juice, tahini, and salt in a small bowl. Adjust seasoning to taste.
Warm the flatbreads in the oven for 2–3 minutes until soft and pliable.
Spread garlic sauce over each flatbread. Top with crispy tofu, shredded lettuce, cherry tomatoes, red onion, and chopped parsley.
Fold or wrap tightly and serve immediately.

Notes

For a fully vegan version, use dairy-free yogurt in the sauce.

For gluten-free, use gluten-free flatbread or serve over rice or salad.

Press tofu thoroughly to achieve maximum crispiness.

Air fryer option: Cook at 400°F (200°C) for 15–18 minutes, shaking halfway.

Store tofu separately in an airtight container for up to 4 days.

Reheat tofu in the oven at 375°F (190°C) for 8–10 minutes to restore crispiness.

Garlic yogurt sauce keeps refrigerated for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baked
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 wrap
Calories: 420 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 6 g
Protein: 24 g
Cholesterol: 15 mg