The Best Vegan Shawarma
Using my knowledge of spices and vegan proteins, we're creating the ultimate vegan shawarma recipe that's so easy to make!
Ingredients
4 servings
Scaled from 4 servings
- 2 14 oz blocks extra firm tofu, (drained and pressed)
- 6 tablespoon olive oil
- 4 tablespoons lemon juice
- 4 cloves garlic, (minced)
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 4 teaspoons ground cardamom
- 2 teaspoons smoked paprika
- 1 ½ teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- ½ teaspoon chilli flakes (more or less to taste)
- pita bread
- cherry tomatoes, (halved)
- mini cucumbers, (thinly sliced)
- sumac onions, (recipe below)
- tahini sauce, (recipe below)
Instructions
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Preheat oven to 450˚F. Prep baking sheet with parchment paper.
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Shred your block of tofu into pieces. Place in a large bowl. Add in the oil, lemon juice, minced garlic, and all the spices. Toss together until well combined.
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Spread out into a single layer. Bake for 25-30 minutes.
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Add to pita with toppings or use as desired.
Nutrition
Per serving
| Calories | 330 |
|---|---|
| Fat | 26 |
| Saturated fat | 4 |
| Unsaturated fat | 22 |
| Sodium | 1008 |
| Carbohydrates | 11 |
| Fiber | 3 |
| Sugar | 3 |
| Protein | 16 |