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Shawarma-spiced Tofu Wraps

These pita wraps are packed with flavorful and crispy Shawarma-spiced tofu, crispy chickpeas, creamy dill yogurt sauce, and pickled red onions.

Course Main Course
Keyword easy vegan dinner recipe, shawarma-spiced tofu pita wraps
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Shawarma-spiced Tofu

  • 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

Pickled Red Onions

  • 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

Dill Yogurt Sauce

  • 1 cup full-fat greek yogurt
  • 2 garlic cloves, grated
  • ½ cup fresh dill
  • ½ tsp granulated sugar
  • 1 tsp kosher salt

Crispy Chickpeas

  • 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

Assembly

  • 4 pitas
  • Fresh dill
  • Fresh mint leaves

Instructions

DAY BEFORE

Shawarma-spiced tofu marinade

  1. 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.

  2. 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

  1. Thinly slice red onion and add to a large glass jar.

  2. 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

  1. 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

  1. 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

  1. 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.

  2. 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

  1. 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.