Tofu Shawarma
Marinated tofu shawarma made with warming spices and coconut yogurt. A high-protein, vegan dinner you’ll crave again and again. It's smoky, spiced, and satisfying; perfect for wrapping, scooping, or bowl-building; (it'll make a tofu convert out of you I promise!).
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.