These pita wraps are packed with flavorful and crispy Shawarma-spiced tofu, crispy chickpeas, creamy dill yogurt sauce, and pickled red onions.
These Shawarma-Spiced Tofu Wraps are my new favorite dinner recipe. They are loaded with flavor and texture and are a loved by non-meat eaters and meat eaters alike.
These Shawarma-spiced Tofu Wraps start with pressed tofu marinated in shawarma-inspired spices, oil, and yogurt (for extra moisture, flavor, and richness).
Next comes the ultra crispy chickpeas that are flavored also with shawarma-inspired spices.
The pita wrap is filled with the pan-fried shawarma-spiced tofu, crispy chickpeas, a creamy dill yogurt sauce, and pickled red onions.
How to Make Shawarma-spiced Tofu Wraps:
DAY BEFORE
Shawarma-spiced tofu marinade
- Preferably the night before, prep the tofu. Wrap the tofu in a tea towel, place a baking sheet and heavy object on top to press the tofu. Leave for 30 minutes to drain out excess liquid. I suggest doing this on top of a cutting board or a surface you don’t mind getting wet.
- Cut tofu into rectangles (see photos for reference). In a large mixing bowl, whisk together the yogurt, oil, spices, salt, and water. Add the tofu and toss to combine (being careful not to break the tofu). Cover bowl with plastic wrap and refrigerate at least 8 hours or overnight.
DAY OF
Pickled Red Onion
- Thinly slice red onion and add to a large glass jar.
- In a medium sauce pan, whisk together the vinegars, water, sugar, and salt. Bring to a simmer and cook until sugar has dissolved, about 3-4 minutes. Take off the heat and pour vinegar mixture over the red onions. Let onions sit at room temp for 30 minutes before storing in the fridge until assembly time.
Dill Yogurt Sauce
- In a medium bowl, whisk together all yogurt sauce ingredients. Adjust salt and sugar as desired. Cover with plastic wrap and store in fridge while preparing the rest of the ingredients.
Crispy Chickpeas
- Preheat the oven to 425°F. Rinse and drain the chickpeas and add to a large baking sheet. Toss with oil and spices. Bake for 20-25 minutes until crispy and golden brown.
Shawarma-spiced tofu
- While chickpeas are cooking, prepare the tofu. Heat 2 tbsp of high-heat oil (i.e. avocado or grapeseed oil) in a large cast iron skillet over medium-high.
- Add tofu to the skillet, making sure not to overcrowd the pan. Cook until dark golden brown on each side, about 1.5-2 minutes per side. If you notice the tofu sticking, add more oil or turn down the heat. If there are crispy bits stuck to the pan, try to get them off – they have so much flavor and you can still add them to the wrap!
Assembly
- To warm pitas, add a generous spoonful of dill yogurt sauce and top with 3-4 slices of tofu, spoonful of chickpeas, pickled red onion, and fresh dill and mint leaves.
Frequently Asked Questions
How do I make this recipe vegan?
The only swap you’ll have to make is the yogurt! I suggest your favorite full-fat dairy-free yogurt. I recommend to not omit it, as it adds a lot of flavor to the tofu and you can’t make the dill yogurt sauce without it.
Can I prep anything ahead of time?
Definitely! That’s one of my favorite things about this recipe. I highly suggest marinating the tofu overnight, so I prep the tofu the day before along with the pickled red onions and dill yogurt sauce.
The day-of, you can make the crispy chickpeas, fry up the tofu, and warm the pita.
If you’re looking for more delicious dinner recipes, you’ll also love this 30-minute Thai Red Curry, these Cajun-spiced Cauliflower Tacos, and these Spicy Peanut Ramen Noodles.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
These pita wraps are packed with flavorful and crispy Shawarma-spiced tofu, crispy chickpeas, creamy dill yogurt sauce, and pickled red onions.
- 14 oz. firm tofu
- ½ cup full-fat greek yogurt or sub non-dairy yogurt
- 3 tbsp olive oil
- 2 tsp ground coriander
- 2 tsp smoked paprika
- ½ tsp red pepper flakes
- ½ tsp ground cinnamon
- 1 tsp kosher salt
- 2 tbsp water
- 1 medium red onion, thinly sliced
- ½ cup rice vinegar
- ½ cup distilled white vinegar
- 1 cup water
- 3-4 tbsp granulated sugar
- 1 tbsp kosher salt
- 1 cup full-fat greek yogurt
- 2 garlic cloves, grated
- ½ cup fresh dill
- ½ tsp granulated sugar
- 1 tsp kosher salt
- 1-14 oz. can chickpeas
- 2 tsp olive oil
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ tsp red pepper flakes
- ¼ tsp ground cinnamon
- ½ tsp kosher salt
- 4 pitas
- Fresh dill
- Fresh mint leaves
-
Preferably the night before, prep the tofu. Wrap the tofu in a tea towel, place a baking sheet and heavy object on top to press the tofu. Leave for 30 minutes to drain out excess liquid. I suggest doing this on top of a cutting board or a surface you don't mind getting wet.
-
Cut tofu into rectangles (see photos for reference). In a large mixing bowl, whisk together the yogurt, oil, spices, salt, and water. Add the tofu and toss to combine (being careful not to break the tofu). Cover bowl with plastic wrap and refrigerate at least 8 hours or overnight.
-
Thinly slice red onion and add to a large glass jar.
-
In a medium sauce pan, whisk together the vinegars, water, sugar, and salt. Bring to a simmer and cook until sugar has dissolved, about 3-4 minutes. Take off the heat and pour vinegar mixture over the red onions. Let onions sit at room temp for 30 minutes before storing in the fridge until assembly time.
-
In a medium bowl, whisk together all yogurt sauce ingredients. Adjust salt and sugar as desired. Cover with plastic wrap and store in fridge while preparing the rest of the ingredients.
-
Preheat the oven to 425°F. Rinse and drain the chickpeas and add to a large baking sheet. Toss with oil and spices. Bake for 20-25 minutes until crispy and golden brown.
-
While chickpeas are cooking, prepare the tofu. Heat 2 tbsp of high-heat oil (i.e. avocado or grapeseed oil) in a large cast iron skillet over medium-high.
-
Add tofu to the skillet, making sure not to overcrowd the pan. Cook until dark golden brown on each side, about 1.5-2 minutes per side. If you notice the tofu sticking, add more oil or turn down the heat. If there are crispy bits stuck to the pan, try to get them off – they have so much flavor and you can still add them to the wrap!
-
To warm pitas, add a generous spoonful of dill yogurt sauce and top with 3-4 slices of tofu, spoonful of chickpeas, pickled red onion, and fresh dill and mint leaves.
