This tofu shawarma is smoky, spiced, and satisfying; perfect for wrapping, scooping, or bowl-building. It is the perfect protein source for any meal, (it’ll make a tofu convert out of you I promise!).
Looking for more plant-based high protein meals? These are some of my favourites:
I love this recipe because it’s one of those rare plant-based dishes that feels just as hearty and satisfying as meat (but it doesn’t try to replicate that “meat” taste, it holds it’s own!) The tofu is simmered first which allows it to soak up the spices (thanks for the tip Wendy!), then soaked in a spiced coconut yogurt marinade that’s packed with flavour; think cumin, coriander, cardamom, smoked paprika.
It’s also rich in plant protein, loaded with anti-inflammatory spices, and gut-friendly thanks to the yogurt. Basically: it’s a weeknight winner, and I never get bored of it. You can serve it so many ways — in a wrap, with rice, or with my Tabbouleh Salad. It’s fast, flavourful, and fridge-friendly.
My step-dad is Lebanese and used to own a Lebanese restaurant, and he can cook. I still distinctly remember the first time I tried chicken shawarma, I couldn’t believe that chicken could taste so good! It was tender and softer but also smoky and crispy, I was hooked. It’s all I wanted for dinner and I remember feeling very pleased with my mother’s choice of husband haha!
When I stopped eating meat, I was desperate to find a substitute for this; but I really didn’t have much faith in the humble soybean. I have never really liked tofu. I know, shock horror. I think if you don’t eat meat you’re supposed to love tofu, but I really don’t like it. People that say you can’t taste it and it tastes like chicken, They. Are. Lying. It does not. I don’t like the smell, it’s a bit funky. Whenever my husband cooks meals with tofu for me, I find myself eating around it. But this! This is different!
And you have to trust me as I previously thought tofu was a bit stinky and really not that good. Tofu is good – but it’s all how you prepare it. Just like boiled chicken is tasteless and pretty gross, so is boiled tofu. It needs seasoning! And this is the most amazing marinade! Please, just try it! I found myself actually saving parts off it to eat, that’s how good it was, I would eat the rest first and “save” it for the end of the meal. Does anyone else do that?
On to the recipe! Let’s make tofu shawarma!
Main Ingredients & Why We Use Them
- Firm tofu – high-protein base that soaks up all the marinade goodness
- Coconut yogurt – creamy, tangy, and gut-friendly; makes the marinade rich
- Olive oil – adds richness and helps with browning
- Lemon – brightens and balances the spice
- Garlic clove – sharp savoury punch
- Cumin, coriander, cardamom paprika and cayenne pepper – create a warm, smoky, and slightly spicy flavour base that’s rich, aromatic, and deeply satisfying.
- Fresh coriander – herby freshness and colour.
How to Make Tofu Shawarma
First, simmer the tofu cubes in salted water — this firms them up and preps them to soak up flavour. While they cool, whisk up your marinade in a bowl (coconut yogurt, lemon, garlic, olive oil, and all those beautiful spices).
Toss the tofu through the marinade, and let it sit — ideally overnight, but even an hour will do. Then bake it in a hot oven until golden and crisp on the edges, or grill it for that charred finish. That’s it! So much flavour, minimal fuss.
Variations & Substitutions
- Swap coconut yogurt with any plain dairy-free yogurt (like soy or almond).
- Add maple syrup to the marinade for a subtle sweetness.
- Use tempeh or cauliflower florets instead of tofu.
- Dial the cayenne up or down depending on your spice tolerance.
- Add sumac or turmeric for a twist.
Equipment
You won’t need much equipment for this tofu shawarma. What you will need is patience as you wait for the marinade to do it’s thing!
- Medium saucepan (to boil tofu)
- Mixing bowl and whisk
- Baking tray with baking paper
- Tongs or spatula for flipping
How to Serve Tofu Shawarma
Serve it with fluffy rice, naan bread, or tucked into pita with lettuce and cucumber. I love it with a side of Tabbouleh and my Creamy Roasted Cauliflower Dip, and I love to top it with extra marinade! You can stretch the marinade by adding a few few tablespoons of yogurt, mix and add in some exta spices if necessary, but I find it’s good as is!
How to Store It
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or pan for best texture. It also freezes well — just defrost and bake again to crisp it back up. Or you could also try air frying the tofu, I think they would come out great!
How to Make It
Tofu Shawarma
Ingredients
- 700 g firm tofu
- 1 cup coconut yogurt
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 large garlic clove minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cardamom
- 2 teaspoon smoked paprika
- ½ teaspoon cayenne pepper reduce for less heat
- 1 teaspoon salt
- Freshly ground black pepper to taste
- ¼ cup chopped fresh coriander
- 1 tablespoon olive oil for frying
Instructions
- Prep the Tofu
- Boil the tofu: Slice tofu into medium cubes. In a saucepan, bring salted water to a gentle boil and simmer the tofu for 8–10 minutes. This helps firm it up and allows it to absorb more marinade. Drain and let cool slightly, then gently press with a clean towel to remove excess moisture.
- Make the marinade: In a large resealable bag, whisk together the yogurt, olive oil, lemon juice, lemon zest, garlic, cumin, cardamom, coriander, paprika, cayenne, salt, pepper, and chopped cilantro.
- Marinate the tofu: Add tofu pieces to the marinade and gently stir to coat evenly. Seal and refrigerate for at least 1 hour, preferably overnight. Try 1 hour vs overnight.
Cook + serve the tofu
- Oven method: Preheat oven to 200°C (400°F). Spread tofu on a lined baking sheet. Bake for 25–30 minutes, flipping halfway through, until golden and slightly crisp at the edges.
- Grill/pan-fry: Grill or pan-fry the tofu on medium heat for 3–5 minutes per side, until lightly charred and heated through.
- Serve: Garnish with extra cilantro. Serve with rice, flatbread, or Tabbouleh salad and a dollop of herb yogurt or chutney if desired.
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