Vegan shawarma A Middle Eastern sandwich with grilled tofu with an incredible seasoning blend, served inside toasted pita bread with vegetables and a vegan yogurt sauce. This vegan shawarma recipe screams flavor and is served with a fattouse salad and Greek potatoes!
Whenever I miss my hometown in Michigan, I make food that reminds me of home. Vegan shawarma, my version of a traditional meat sandwich, is made by marinating tofu in a mouth-watering blend of spices. This vegan shawarma recipe is a flavorful Middle Eastern sandwich similar to a gyro.
Jump:
Since the shawarma marinade infuses the tofu, I recommend marinating it for 1-2 days, then grilling for the most authentic vegan shawarma flavor.
In Michigan, Middle Eastern food is everywhere.
Unfortunately, I have yet to find a Middle Eastern restaurant I like in Arizona. So, when I can’t find food I enjoy, I make it at home.
Marinate and grill tofu for vegan shawarma
Marinade ingredients
- Garlic: I love fresh garlic cloves, especially when making a marinade.
- Coriander: When ground, the roasted, nutty aromas of coriander seeds come to the fore, albeit at the expense of such lovely citrus
- Cumin: Rich and hearty, earthy and warm, with an edge of citrus. Cumin adds instant depth to any dish. Use ground cumin instead of whole cumin in recipes where you want the flavor to spread evenly.
- Cardamom: Cardamom has a complex aroma with a piney, fruity, and almost menthol-like flavor.
- Pepper: Cayenne is a fiery spice that adds heat to any dish. Take it a little further.
- Smoked Paprika: Smoked paprika has a smoky and spicy flavor with a hint of sweetness. Mild smoked paprika doesn’t have much sweetness but has some heat in the flavor. Hot or spicy smoked paprika has more heat and less sweetness than mildly smoked paprika.
- Salt: Salt enhances the flavor of other spices.
- Bell Pepper: I love fresh black pepper.
- Lemon Juice + Zest: Lemon juice provides a fresh citrus flavor and a liquid component to the marinade.
- Apple Cider Vinegar: Apple cider vinegar is the acidity of the marinade.
Substitute marinade ingredients
- Roasted minced garlic and garlic powder are usually the most accessible, most common options, but other options exist. Garlic salt can also work when you’re in a bind — use ¾ teaspoon of garlic salt for one clove of garlic.
- Choose a shawarma seasoning mix sold in a bottle or a liquid marinade sold in the Indian section of the grocery store.
- Use lemon or orange juice instead of lemon juice.
- Try using tahini as a marinade base.
Grilling Tofu
Marinate once for 1-2 days (this is important because the tofu takes time to absorb the marinade). Another way to do this is to freeze the tofu in the marinade overnight and then thaw it in the fridge the next morning.
For this vegan shawarma recipe, I chose sprouted tofu or super firm tofu, which doesn’t require pressing. If using extra fresh tofu, press the tofu.
For pressing tofu, I recommend the EZ Tofu Press.
First, carefully remove the tofu from the package, discarding the liquid from the package.
Then, place the tofu in the middle of the press and turn both knobs evenly about four turns. I usually put the tofu press on its side in the sink, but for this visual post, I put it on a plate to drain.
- Turn the knob every two minutes, until you get the final result (last image).
- Most people stop here…not yet. Keep turning until the knobs are screwed in so they almost touch end like this:
- Although I have never tried it, I decided this time, I would measure the amount of water I got from the bottom of the plate.
- The amount was ¾ cup of liquid
- Now, remove the press from the plate, and I give it another press with some paper towels to remove the excess liquid.
- Next, cut the tofu into 6 even slabs
Grilling Instructions
- Heat the grill to medium/low
- Place a grill mat on the grill (you can also use a grill pan, or if you’re careful, you can place the tofu directly on the grill.
- Cook for about 8 minutes on each side
- Remove from grill and keep in marinade until ready to use.
Although I prefer grilled tofu for this vegan shawarma recipe, baking and air-frying are also options.
Baking Tofu
- Just follow the same pressing and marinating process.
- Then, preheat the oven to 400 degrees
- Place sliced or diced tofu on a silicone baking mat or parchment paper
- Cook for 15 minutes
- Remove from oven and flip tofu over; Cook for an additional 15 minutes.
Air Frying Tofu
- Just follow the same pressing and marinating process.
- Set the air fryer temperature to 375 degrees
- Cook for 10-15 minutes, shaking the basket a few times through the cooking process.
Making Vegan Shawarma Wraps
First choose your preferred pita bread. In my opinion, Trader Joe’s makes fabulous oil-free whole wheat pita bread.
But oil-free lavash bread also works.
As a rule, I toast the pita bread lightly but don’t toast it completely if the pita bread is too crunchy (toasted, it won’t form around the yummy ingredients we’re going to put inside).
Next, place lightly toasted pita on a flat surface and add a small amount of baby kale (or greens of choice) to the center, followed by a slice of grilled tofu.
Then add tomato slices and white or yellow onion.
Usually, shawarma comes with a special yogurt sauce, which of course I veganized.
But other sauce options work too, so don’t limit your sauce.
Vegan Shawarma Sauce Ingredients
- Plain Vegan Yogurt: (I like Kite Hill plain, unsweetened.)
- Garlic: I love using fresh garlic cloves, especially in sauces.
- Cumin: Cumin has an earthy, warm flavor.
- Lemon juice: I like to use fresh lemon juice whenever possible.
- Do the salt and pepper test: Add salt and pepper to your liking.
Vegan Shawarma Sauce Ingredients
- Sometimes, however, I enjoy tahini dressing, hummus, or vegan zatziki (Greek yogurt sauce).
- Instead of vegan yogurt, try tahini.
- Use coriander instead of cumin, which is similar.
- Use bottled lemon juice instead of a pinch of fresh lemon juice.
What to serve with vegan shawarma
I chose to serve my vegetarian shawarma sandwich with fattouse salad and Greek fries. But, the side possibilities are limitless.
Other side dish suggestions
Recipe FAQs
Traditional shawarma is a classic Levantine Arab dish of meat (lamb, chicken, turkey, beef or mixed meat) seasoned, placed vertically on a spit and slowly roasted. It is usually thinly sliced and served with tabbouleh, fattoose salad, bread, tomatoes, cucumbers and various sauces.
The primary differences come down to their origin and flavor profile. Gyros are Greek and have a fresh taste, while shawarmas are Middle Eastern with a spicier and more complex flavor. Gyros and shawarma both provide three macronutrients and are often consumed on their own on the go.
Shawarma has a complex and unique flavor that is tangy and spicy. Some of the spices used include garlic, turmeric, cinnamon and cardamom. And since it’s marinated in seasonings all day, every bite is rich and flavorful.
advice
- Press the tofu before marinating. Or choose extra firm tofu for a quick option.
- Use a tofu press to remove excess liquid.
- Marinate the tofu for a few hours, but I prefer to marinate overnight for the best flavor.
- When grilling the tofu, reserve the marinade and add the cooked tofu to the pot with the marinade for extra flavor, or use a basting brush and baste the tofu while cooking on the grill.
- Instead of pita bread, add vegan shawarma to salad ingredients instead of sandwiches or wraps.
So, the next time you’re craving some deliciously flavorful Mediterranean food, give this vegan shawarma recipe a try!
Delicious vegan sandwiches!
If you like this vegetarian shawarma recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Vegan shawarma
The Vegan Shawarma is a Middle Eastern sandwich, seasoned with grilled tofu with incredible spices, vegetables inside a toasted pita bread and served with a vegan yogurt sauce. Served with a fat salad and Greek potatoes, this Mediterranean feast screams flavor!
instructions
Marinate the tofu
Combine all marinade ingredients.
whisk together.
Press the tofu or, if using super-firm or sprouted tofu, dry and cut into 6 equal pieces.
Place the tofu in a shallow refrigerator-safe container and pour the marinade over the tofu.
Cover and refrigerate for 1-2 days!
Grilling
Heat the grill to medium-low
Place a grill mat on the grill (you can also use a grill pan, or if you’re careful, you can place the tofu directly on the grill.
Cook for about 8 minutes on each side
Remove from grill and keep in marinade until ready to use.
baking
Follow the same pressing and marinating process.
Then, preheat the oven to 400 degrees
- Place sliced or diced tofu on a silicone baking mat or parchment paper
Cook for 15 minutes
Remove from oven and flip tofu over; Cook for an additional 15 minutes.
Air-frying
Follow the same pressing and marinating process.
Set the air fryer temperature to 375 degrees
Cook for 10-15 minutes, shaking the basket a few times through the cooking process.
Assembling Vegan Shawarma Sandwiches
Lightly toast pita or loose bread
Place pita or lavash wrap on a flat surface
Add a small amount of baby kale or other greens to the center.
Place a piece of grilled tofu in the middle on top of the baby kale
Add three thin slices of tomato and place them overlapping in the center
Add chopped onion
Top with yogurt shawarma sauce, hummus, tahini dressing or all three.
Skip the bread and make it into a bowl
- Instead of bread, make a fat salad for the base
Add shawarma tofu, tomatoes, onions and sauce
Comment
- Press the tofu before marinating. Or choose extra firm tofu for a quick option.
- Use a tofu press to remove excess liquid.
- Marinate the tofu for a few hours, but I prefer to marinate overnight for the best flavor.
- When grilling the tofu, reserve the marinade and add the cooked tofu to the pot with the marinade for extra flavor, or use a basting brush and baste the tofu while cooking on the grill.
- Instead of pita bread, add vegan shawarma to salad ingredients instead of sandwiches or wraps.
nutrition
Calories: 251kcalSugars: 44gProtein: 13gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fats: 1gMonounsaturated fats: 1gSodium: 339mgPotassium: 493mgFiber: 5gSugar: 4gVitamin A: 3194IUVitamin C: 44mgCalcium: 198mgIron: 4mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
Source link